Grapes and other fruit crops generate huge amounts of solid residues (pomace) which are still rich in bioactive compounds including fibre and phenolic compounds with potential healthy properties. However, the fibres present in these by-products are mainly insoluble which is not the best composition from either a nutritional, or a technological point of view. Furthermore, some of the phenolic compounds are present in a form bound to the cell walls being, in this way, not much bioavailable.

Fiorentini, C., Alberici, N., House, A., Spigno, G., Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release., Abstract de <<8th International Symposium on "Delivery of Functionality in Complex Food Systems">>, (Porto, 07-10 July 2019 ), Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, Porto 2019: 139-140 [http://hdl.handle.net/10807/144030]

Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release.

Fiorentini;Alistair; Spigno
2019

Abstract

Grapes and other fruit crops generate huge amounts of solid residues (pomace) which are still rich in bioactive compounds including fibre and phenolic compounds with potential healthy properties. However, the fibres present in these by-products are mainly insoluble which is not the best composition from either a nutritional, or a technological point of view. Furthermore, some of the phenolic compounds are present in a form bound to the cell walls being, in this way, not much bioavailable.
Inglese
Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Porto
7-lug-2019
10-lug-2019
978-989-20-9533-2
Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho
Fiorentini, C., Alberici, N., House, A., Spigno, G., Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release., Abstract de <<8th International Symposium on "Delivery of Functionality in Complex Food Systems">>, (Porto, 07-10 July 2019 ), Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, Porto 2019: 139-140 [http://hdl.handle.net/10807/144030]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/144030
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