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Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, indiv...

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Detalles Bibliográficos
Autores principales:	Gorjanović, Stanislava, Micić, Darko, Pastor, Ferenc, Tosti, Tomislav, Kalušević, Ana, Ristić, Slavica, Zlatanović, Snežana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278621/ https://www.ncbi.nlm.nih.gov/pubmed/32408574 http://dx.doi.org/10.3390/antiox9050413

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