Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients: A Comparative Study

Author： Sun-Waterhouse Dongxiao  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.6, Iss.2, 2013-02, pp. : 377-390

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices

By Bermúdez-Soto María   Tomás-Barberán Francisco  

European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 133-141

Springer Publishing Company

Access to resources Recommend Favorite

Patulin in apple juices from the Romanian market

By      

Food Additives and Contaminants: Part B, Vol. 7, Iss. 2, 2014-04 ,pp. : 147-150

Taylor & Francis Ltd

Access to resources Recommend Favorite

Removal of red blush and bitterness from white wine by partial hyperoxidation of juice from the pink-skinned koshu variety

By Yokotsuka Koki  

Journal of Wine Research, Vol. 16, Iss. 3, 2005-12 ,pp. : 233-248

Routledge Ltd

Access to resources Recommend Favorite

Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorption

By  

Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 6, 2015-12 ,pp. : 555-561

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of a Variety of Food Extracts and Juices on the Specific Binding Ability of Norovirus GII.4 P Particles

By Li Dan   Baert Leen   Xia Ming   Zhong Weiming   Jiang Xi   Uyttendaele Mieke  

Journal of Food Protection, Vol. 75, Iss. 7, 2012-07 ,pp. : 1350-1354

International Association for Food Protection

Access to resources Recommend Favorite