Apple pomace as a potential ingredient for the development of new functional foods
Article first published online: 22 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1743–1750, July 2014
How to Cite
Reis, S. F., Rai, D. K. and Abu-Ghannam, N. (2014), Apple pomace as a potential ingredient for the development of new functional foods. International Journal of Food Science & Technology, 49: 1743–1750. doi: 10.1111/ijfs.12477
- Issue published online: 18 JUN 2014
- Article first published online: 22 JAN 2014
- Manuscript Accepted: 26 NOV 2013
- Manuscript Received: 17 JUL 2013
- Irish Department of Agriculture, Food and the Marine. Grant Number: 08RDTAFRC665
- Food Institutional Research Measure
Table S1. Quantities of TDF expected and observed in incorporated AP extruded and baked products and their respective recoveries.
Figure S1. Extracted ion chromatograms of feruloylquinic acid (368 Da), isorhamnetin (316 Da), phloretin (274 Da), phloridzin (436 Da), kaempferol (286 Da) and quercetin-O-glucoside (464 Da) in (a) extruded and (b) baked products with 30% AP incorporation.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.