Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, indiv...

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Main Authors: Stanislava Gorjanović (Author), Darko Micić (Author), Ferenc Pastor (Author), Tomislav Tosti (Author), Ana Kalušević (Author), Slavica Ristić (Author), Snežana Zlatanović (Author)
Format: Book
Published: MDPI AG, 2020-05-01T00:00:00Z.
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