Apple Pomace: A Potential Substrate for Production of β-Glucosidase by Aspergillus Foetidus

By Hang Y.D.   Woodams E.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 6, 1994-12 ,pp. : 587-589

Academic Press

Access to resources Recommend Favorite

Effect of Pomace Drying on Apple Pectin

By Constenla D.   Ponce A.G.   Lozano J.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 3, 2002-05 ,pp. : 216-221

Academic Press

Access to resources Recommend Favorite

Optimizing Microwave‐Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

By  

Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 6, 2015-12 ,pp. : 571-582

John Wiley & Sons Inc

Access to resources Recommend Favorite

Concentration of phenolic compounds from apple pomace extracts by nanofiltration at lab and pilot scale with a techno‐economic assessment

By  

Journal Of Food Process Engineering (Electronic), Vol. 41, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Designing an all-apple-pomace-based functional dessert formulation

By Haghighi Maryam   Rezaei Karamatollah  

British Food Journal, Vol. 115, Iss. 3, 2013-03 ,pp. : 409-424

Emerald Group Publishing Ltd

Access to resources Recommend Favorite