id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ahs-8055	Bartolini, Susanna; Orlando, M.; Trivellini, Alice; Venturi, F.; Sanmartin, C.; Taglieri, I.; Macaluso, M.; Zinnai, A.; Mensuali-Sodi, Anna	The residues of fruit and vegetable processing: from "waste" to "resource" of natural phytochemical compounds	2020	8	.pdf	application/pdf	5037	288	55	Dipping treatments were per­ formed comparing usually used preservative media (1% butylated hydroxytoluene ­ BHT ­ and 1% citric acid ­ CA) and novel extracts from potato (P) and apple (A) peels obtained by water (W) and 10% Bartolini et al. ‐ Potato and apple peel extracts on fresh‐cut fruits 37 ethanol (Et). Phenolic content (gallic acid mg/g dry weight) Antioxidant capacity (μmol TEAC/mL) Apple Peel Water extract 9.25 ± 0.26 0.33 ± 0.03 10% ethanol extract 13.14 ± 0.20 * 0.73± 0.02 * Potato Peel Water extract 2.92 ± 0.41 0.17 ± 0.02 10% ethanol extract 3.95 ± 0.02 * 0.21 ± 0.01 * Bartolini et al. ‐ Potato and apple peel extracts on fresh‐cut fruits 39 the exception of those are considered as a chilling sensitives (tomato, melon etc.) which must be stored at temperatures of 7­13°C.	cache/ahs-8055.pdf	txt/ahs-8055.txt