Litcius/Paper detail

Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Duygu Başkaya Sezer, Jasim Ahmed, Gülüm Şümnü, Serpil Şahin

2021Journal of Food Measurement & Characterization16 citationsDOI

Topics & Concepts

PomacePrunus cerasusDPPHChemistryExtraction (chemistry)FiberYield (engineering)Enzymatic hydrolysisHydrolysisFood scienceResponse surface methodologySour cherryAntioxidantMaterials scienceChromatographyBotanyOrganic chemistryComposite materialBiologyCultivarFood composition and propertiesMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant Activities
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements | Litcius