Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds
Sibel Yağcı, Rukiye Çalışkan, Zeynep Saliha Güneş, Esra Çapanoğlu, Merve Tomaş
Topics & Concepts
Food scienceChlorogenic acidRutinChemistryPomaceGallic acidQuercetinIngredientProtocatechuic acidLightnessAntioxidantOrganic chemistryPhysicsOpticsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressSensory Analysis and Statistical Methods