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

Giorgia Spigno; Cecilia Fiorentini; Alberici Noemi; House Alistair

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

Giorgia Spigno, Cecilia Fiorentini, Alberici Noemi, House Alistair

Risultato della ricerca: Contributo in libro › Contributo a convegno

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.

Lingua originale	English
Titolo della pubblicazione ospite	Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Pagine	139-140
Numero di pagine	2
Stato di pubblicazione	Pubblicato - 2019
Evento	8th International Symposium on "Delivery of Functionality in Complex Food Systems" - Porto Durata: 7 lug 2019 → 10 lug 2019

Convegno

Convegno	8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Città	Porto
Periodo	7/7/19 → 10/7/19

Keywords

by-products
enzyme

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

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.",

keywords = "by-products, enzyme, by-products, enzyme",

author = "Giorgia Spigno and Cecilia Fiorentini and Alberici Noemi and House Alistair",

year = "2019",

language = "English",

isbn = "978-989-20-9533-2",

pages = "139--140",

booktitle = "Book of Abstracts of the 8th International Symposium on {"}Delivery of Functionality in Complex Food Systems{"}",

note = "8th International Symposium on {"}Delivery of Functionality in Complex Food Systems{"} ; Conference date: 07-07-2019 Through 10-07-2019",

}

Spigno, G, Fiorentini, C, Noemi, A & Alistair, H 2019, Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release. in Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems". pagg. 139-140, 8th International Symposium on "Delivery of Functionality in Complex Food Systems", Porto, 7/7/19.

TY - GEN

T1 - Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release.

AU - Spigno, Giorgia

AU - Fiorentini, Cecilia

AU - Noemi, Alberici

AU - Alistair, House

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

KW - by-products

KW - enzyme

KW - by-products

KW - enzyme

UR - http://hdl.handle.net/10807/144030

M3 - Conference contribution

SN - 978-989-20-9533-2

SP - 139

EP - 140

BT - Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"

T2 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems"

Y2 - 7 July 2019 through 10 July 2019

ER -

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

Abstract

Convegno

Keywords

Altri file e collegamenti

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