Journal ArticleDOI
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
Fernando Figuerola,María de la Luz Hurtado,Ana María Estévez,Italo Chiffelle,Fernando Asenjo +4 more
TLDR
In this paper, the functional properties of fiber concentrates from apple and citrus fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was carried out.About:
This article is published in Food Chemistry.The article was published on 2005-07-01. It has received 675 citations till now.read more
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Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch,Dorothea Bedigian,Olivier Roiseux,Souhail Besbes,Christophe Blecker,Hamadi Attia +5 more
TL;DR: In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.
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
Sustainable management of coffee industry by-products and value addition—A review
TL;DR: In this paper, the authors highlight explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.
Journal ArticleDOI
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.
TL;DR: 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.
Journal ArticleDOI
Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products
TL;DR: In this article, the air-drying temperature was used to evaluate the physicico-chemical properties of dietary fiber and the antioxidant capacity of orange by-products (peel and pulp remaining after juice extraction).
References
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By-products of plant food processing as a source of functional compounds — recent developments
TL;DR: In this paper, the authors highlight the potential of selected by-products as a source of functional compounds and highlight the benefits of using these byproducts as functional compounds in the context of food processing.
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Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
TL;DR: Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta.
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Determination of total, soluble, and insoluble dietary fiber in foods: enzymatic-gravimetric method, MES-TRIS buffer: collaborative study
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Dietary fibres: Nutritional and technological interest
TL;DR: In this article, the main appli cations of insoluble dietary fibres in the food industry are discussed and their technological properties according to their botanical origin and physical characteristics.
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Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng.
Chi-Fai Chau,Ya-Ling Huang +1 more
TL;DR: The consumption of these peel insoluble FRFs of desired physicochemical properties as sources of food fibers or low-calorie bulk ingredients in food applications requiring oil and moisture retention is recommended.