Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase

RESEARCH BACKGROUND: Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activi...

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Detalles Bibliográficos
Autores principales: Karami, Farahnaz, Ghorbani, Mohammad, Sadeghi Mahoonak, Alireza, Pourhossein, Alireza, Bagheri, Ahmad, Khodarahmi, Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Preliminary Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901336/
https://www.ncbi.nlm.nih.gov/pubmed/36816873
http://dx.doi.org/10.17113/ftb.60.04.22.7443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901336/
https://www.ncbi.nlm.nih.gov/pubmed/36816873
http://dx.doi.org/10.17113/ftb.60.04.22.7443

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