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Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks Cover

Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks

Green Sciences
Volume 16 (2014): Issue 3 (September 2014)
By: Wioletta Drożdż,  Ewa Tomaszewska-Ciosk,  Ewa Zdybel,  Hanna Boruczkowska,  Tomasz Boruczkowski and  Piotr Regiec  
Open Access
|Oct 2014

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DOI: https://doi.org/10.2478/pjct-2014-0042 | Journal eISSN: 3072-0389
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Language: English
Page range: 7 - 11
Published on: Oct 3, 2014
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
apple pomace,
rosehip pomace,
extrusion,
polyphenols,
antioxidant activity
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 2014 Wioletta Drożdż, Ewa Tomaszewska-Ciosk, Ewa Zdybel, Hanna Boruczkowska, Tomasz Boruczkowski, Piotr Regiec, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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