Journal ArticleDOI
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.
TLDR
In this article, fine ground apple pomace was incorporated in wheat flour at 5, 10, and 15% levels and studied for rheological characteristics, including water absorption, resistance to extension, and mixing tolerance index.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 549 citations till now. The article focuses on the topics: Pomace & Wheat flour.read more
Citations
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Journal ArticleDOI
Dietary fibre in foods: a review
TL;DR: The recent developments in the extraction, applications and functions of dietary fibre in different food products are presented.
Journal ArticleDOI
Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
Journal ArticleDOI
Pectin extracted from apple pomace and citrus peel by subcritical water
Xin Wang,Quanru Chen,Xin Lü +2 more
TL;DR: In this paper, the effect of extraction temperature on properties of pectins was investigated, and the pectin solutions exhibited shear-thinning properties and tended to be more elastic with frequency increase according to rheological analysis, which was reflected in hydrogel analysis.
Journal ArticleDOI
Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products
TL;DR: In this article, a review of the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods is presented, which suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these byproducts (which can be harmful to the environment), while also saving the producer's money.
Journal ArticleDOI
Converting citrus wastes into value-added products: Economic and environmently friendly approaches
TL;DR: The aim of the present article was to review the latest advances in various popular methods of extraction for obtaining value-added products from citrus waste/byproducts and their potential utility as a source of various functional compounds.
References
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Journal ArticleDOI
Principles and Procedures of Statistics.
Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.