Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal
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- 作者：Julieta Leyva-Corrala ; Armando Quintero-Ramosa ; aqura60@gmail.com" class="auth_mail" title="E-mail the corresponding author ; aquinter@uach.mx" class="auth_mail" title="E-mail the corresponding author ; Alejandro Camacho-Dá ; vilaa ; José ; de Jesú ; s Zazueta-Moralesb ; Ernesto Aguilar-Palazuelosb ; Martha G. Ruiz-Gutié ; rreza ; Carmen O. Melé ; ndez-Pizarroa ; Teresita de Jesú ; s Ruiz-Anchondoc
- 关键词：Apple pomace ; Oat ; Extrusion ; Antioxidants ; Cereal ; Polyphenols
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：228-236
- 全文大小：2043 K
文摘
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Apple pomace is favorable for obtaining high antioxidant cereal.
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A second-order model explained the changes of bioactive compounds during the extrusion process.
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Individual phenolic compounds showed higher stability at an extrusion temperature of 140 °C.
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Antioxidant activity of extruded products was not affected by the extrusion process.
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The best process conditions were 140 °C with intermediate feed moisture.