An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
- Author
- PESCHEL, Wieland1 ; SANCHEZ-RABANEDA, Ferran2 ; DIEKMANN, Wilfried1 ; PLESCHER, Andreas1 ; GARTZIA, Irene3 ; JIMENEZ, Diego3 ; LAMUELA-RAVENTOS, Rosa4 ; BUXADERAS, Susana4 ; CODINA, Caries2
[1] Pharmaplant Arznei- und Gewürzpflanzen Forschungs- und Saatzucht GmbH, Strasse am Westbahnhof, 06556 Artern, Germany
[2] Departament de Productes Naturals, Biologia Vegetal i Edafologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII sln, 08028 Barcelona, Catalunya, Spain
[3] AZTI Fundación, Departamento de Tecnología de los Alimentos, Isla de Txatxarramendi, 48395 Sukarrieta, Bizkaia, Spain
[4] Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Catalunya, Spain - Source
Food chemistry. 2006, Vol 97, Num 1, pp 137-150, 14 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Agricultural wastes Antioxidant activity Byproducts Fruits Phenolic content Plant extracts Radical scavenging activity Vegetables
- Keyword (fr)
- Antioxydant Déchet agricole Extrait Fruit légume Légume Naturel Phénols
- Keyword (en)
- Antioxidant Agricultural waste Extract Fruit vegetable Vegetables Natural Phenols
- Keyword (es)
- Antioxidante Desperdicio agrícola Extracto Hortaliza de fruto Hortalizas Natural Fenoles
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17508691
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2005.03.033 
https://dx.doi.org/10.1016/j.foodchem.2005.03.033
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