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Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities

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dc.contributor.authorGranato, Daniel
dc.contributor.authorFidelis, Marina
dc.contributor.authorHaapakoski, Marjo
dc.contributor.authordos Santos Lima, Amanda
dc.contributor.authorViil, Janeli
dc.contributor.authorHellström, Jarkko
dc.contributor.authorRätsep, Reelika
dc.contributor.authorKaldmäe, Hedi
dc.contributor.authorBleive, Uko
dc.contributor.authorAzevedo, Luciana
dc.contributor.authorMarjomäki, Varpu
dc.contributor.authorZharkovsky, Alexander
dc.contributor.authorPap, Nora
dc.contributor.departmentid4100211210
dc.contributor.departmentid4100211310
dc.contributor.departmentid4100211310
dc.contributor.orcidhttps://orcid.org/0000-0001-9994-7410
dc.contributor.orcidhttps://orcid.org/0000-0002-5601-1169
dc.contributor.orcidhttps://orcid.org/0000-0002-7704-1180
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2022-05-30T06:56:48Z
dc.date.accessioned2025-05-27T20:26:21Z
dc.date.available2022-05-30T06:56:48Z
dc.date.issued2022
dc.description.vuosik2022
dc.format.bitstreamfalse
dc.format.pagerange11
dc.identifier.olddbid494479
dc.identifier.oldhandle10024/551921
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/10066
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline222
dc.okm.internationalcopublicationon
dc.okm.openaccess2 = Hybridijulkaisukanavassa ilmestynyt avoin julkaisu
dc.okm.selfarchivedei
dc.publisherElsevier BV
dc.relation.articlenumber133240
dc.relation.doi10.1016/j.foodchem.2022.133240
dc.relation.ispartofseriesFood Chemistry
dc.relation.issn0308-8146
dc.relation.volume391
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/551921
dc.subjectBlackcurrant side-streams
dc.subjectAntioxidant activity
dc.subjectAntiviral activity
dc.subjectAnti-inflammatory activity
dc.subjectAntiproliferative activity
dc.subjectCircular economy
dc.subjectPolyphenols
dc.teh41007-00185200
dc.titleEnzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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