Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

(2012) Angela Tseng et al.   JOURNAL OF FOOD SCIENCE

Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries

(2012) Veerachandra K. Yemmireddy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phloridzin and other phytochemicals in apple pomace: Stability evaluation upon dehydration and storage of dried product

(2011) V. Lavelli et al.   FOOD CHEMISTRY

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

(2011) KATHRYN ACOSTA et al.   JOURNAL OF FOOD QUALITY

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

(2011) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

(2010) Bockki Min et al.   BIORESOURCE TECHNOLOGY

Performance and Energy Consumption of an Impinging Stream Dryer for High-Moisture Particulate Materials

(2010) Kwanchai Choicharoen et al.   DRYING TECHNOLOGY

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

(2010) Ramesh C. Khanal et al.   FOOD RESEARCH INTERNATIONAL

Utilization of pomace from apple processing industries: a review

(2010) Rachana Shalini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

(2009) C. de Torres et al.   ANALYTICA CHIMICA ACTA

Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets

(2009) Arun K. Verma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Apple Pomace: A Versatile Substrate for Biotechnological Applications

(2008) Francielo Vendruscolo et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE