Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh

Apple fruit is well known for its health properties, ascribed to its content in both phenolics and fibres. As more and more apples are consumed after processing, there is a need to understand the impact of the conventional process on the nutritional potential of applesauce. We have investigated the...

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Veröffentlicht in:	Journal of food composition and analysis 2011-06, Vol.24 (4-5), p.537-547
Hauptverfasser:	Le Bourvellec, Carine, Bouzerzour, Karima, Ginies, Christian, Regis, Sylvaine, Plé, Yves, Renard, Catherine M.G.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fibres Food analysis Food composition Food industries Fruit and vegetable industries Fruit processing Fundamental and applied biological sciences. Psychology General aspects Life Sciences Malus domestica Methods of analysis, processing and quality control, regulation, standards Polyphenols Procyanidins
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