Particle size of milled chokeberry pomace did not influence in vitro cellular absorption and transport efficiencies of anthocyanins, phenolic acids and flavonols
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Sciences and Nutrition"
DOI: 10.1080/09637486.2019.1595542
Abstract: Abstract Industrial chokeberry pomace is very rich in polyphenols. The main focus here lies on the possible relationship between the particle size of chokeberry milled pomace and an enhanced absorption and transport of polyphenols by… read more here.
Keywords: absorption transport; particle size; size; chokeberry pomace ... See more keywords
Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol
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DOI: 10.3390/antiox11020190
Abstract: In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained… read more here.
Keywords: erythritol; shortcrust pastries; anti diabetic; chokeberry pomace ... See more keywords
How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?
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DOI: 10.3390/foods10081864
Abstract: Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste… read more here.
Keywords: chokeberry pomace; drying techniques; chemical properties; carrier ... See more keywords