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Polish Journal of Chemical Technology
Volume 16 (2014): Issue 3 (September 2014)
Open Access
Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks
Wioletta Drożdż
Wioletta Drożdż
,
Ewa Tomaszewska-Ciosk
Ewa Tomaszewska-Ciosk
,
Ewa Zdybel
Ewa Zdybel
,
Hanna Boruczkowska
Hanna Boruczkowska
,
Tomasz Boruczkowski
Tomasz Boruczkowski
and
Piotr Regiec
Piotr Regiec
| Oct 03, 2014
Polish Journal of Chemical Technology
Volume 16 (2014): Issue 3 (September 2014)
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Published Online:
Oct 03, 2014
Page range:
7 - 11
DOI:
https://doi.org/10.2478/pjct-2014-0042
Keywords
apple pomace
,
rosehip pomace
,
extrusion
,
polyphenols
,
antioxidant activity
© by Wioletta Drożdż
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Wioletta Drożdż
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Ewa Tomaszewska-Ciosk
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Ewa Zdybel
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Hanna Boruczkowska
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Tomasz Boruczkowski
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Piotr Regiec
Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland