Berry pomace - A review of processing and chemical analysis of its polyphenols

摘要: This article gives an overview on the work available methods for berry pomace processing, polyphenol extraction and analysis. Additionally, previous reviews fruit have been identified categorised with respect to origin, scientific focus of work. Data proximate composition are compiled, as applied processing stabilising pomace. The also discusses how influence juice yield, transfer value compounds from either or techno-functional properties Methods summarised interpreted, state-of-the-art analysis presented in line respective sample preparation procedures. Knowledge gaps that were strongly indicate systematic has be done make a valuable plant-based ingredient processed foods. (Less)