Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

(2015) Mamata Mannuramath et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil

(2015) Thiago Claus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia

(2015) Hela Yaich et al.   Algal Research-Biomass Biofuels and Bioproducts

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

(2014) Domingo Ruiz-Cano et al.   FOOD CHEMISTRY

Chemical, physicochemical, technological, antibacterial and antioxidant properties of rich-fibre powder extract obtained from tamarind (Tamarindus indica L.)

(2014) Urszula Tril et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

(2014) Juan Carlos Guevara-Arauza et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

(2013) Brahim Bchir et al.   Food and Bioprocess Technology

Functionality of galactomannan extracted from Tunisian carob seed in bread dough

(2013) Monia Blibech et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

(2012) Ruth Martínez et al.   FOOD CHEMISTRY

Influence of Oven-Drying Temperature on Physicochemical and Functional Properties of Date Fibre Concentrates

(2011) Chema Borchani et al.   Food and Bioprocess Technology

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

(2011) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

(2011) M. Viuda-Martos et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY

(2011) CHEMA BORCHANI et al.   JOURNAL OF TEXTURE STUDIES

Baking loss of bread with special emphasis on increasing water holding capacity

(2010) D. Kotoki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

(2009) M.J. Frutos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

(2009) M.A. Ayadi et al.   INDUSTRIAL CROPS AND PRODUCTS

Storage stability of a high dietary fibre powder from orange by-products

(2009) Juana Fernández-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

(2009) Marina F. de Escalada Pla et al.   JOURNAL OF FOOD ENGINEERING

Globe artichoke: A functional food and source of nutraceutical ingredients

(2009) Vincenzo Lattanzio et al.   Journal of Functional Foods

Date flesh: Chemical composition and characteristics of the dietary fibre

(2008) Mohamed Elleuch et al.   FOOD CHEMISTRY