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Juices made from table apples are nutritionally poor, being rich in sugars and low in antioxidants. However, in France, some juices are produced from local varieties whose cultivation has continued with cider production. So the cider orchard offers a real opportunity to produce products rich in polyphenols, provided the impact on organoleptic qualities can be controlled.

Which polyphenols and which proteins are involved, and what happens to the complexes formed under the conditions of gastric digestion?