Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

(2017) Ruth Martínez-Las Heras et al.   FOOD CHEMISTRY

Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

(2016) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

(2016) Miriam Mabel Selani et al.   PLANT FOODS FOR HUMAN NUTRITION

Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods

(2015) Mari Cruz López-Marcos et al.   Food and Bioprocess Technology

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

(2015) Eva González et al.   JOURNAL OF FOOD SCIENCE

Oscillatory Rheology and Creep Behavior of Barley β-d-glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

(2014) Jasim Ahmed et al.   JOURNAL OF FOOD SCIENCE

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

(2013) Jairo H. López-Vargas et al.   FOOD RESEARCH INTERNATIONAL

Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins)

(2013) María de Lourdes García-Magaña et al.   PLANT FOODS FOR HUMAN NUTRITION

Morphological characterization of the IVIA persimmon (Diospyros kaki Thunb.) germplasm collection by multivariate analysis

(2012) J. Martínez-Calvo et al.   GENETIC RESOURCES AND CROP EVOLUTION

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

Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

(2011) Yolanda Aguilera et al.   PLANT FOODS FOR HUMAN NUTRITION