Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

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

(2016) Maroua Boubaker et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp

(2016) Honest Kessy et al.   MOLECULES

Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review

(2015) Satish Kumar Sharma et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

(2014) Miriam Mabel Selani et al.   FOOD CHEMISTRY

Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection

(2014) Víctor M. Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambolaL.) pomace

(2014) Maria del Rosario Pantaleón-Velasco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

(2013) Viviana Guadalupe Ortega et al.   Food Science and 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

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

(2013) Ling Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2012) Ruth Martínez et al.   FOOD CHEMISTRY

Phenolic compounds in fruits - an overview

(2012) Charles W. I. Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

(2011) María Elena Heras-Ramírez et al.   Food and Bioprocess Technology

Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

(2010) Elena Sánchez-Zapata et al.   FOOD RESEARCH INTERNATIONAL

Dietary fibre components, antioxidant activities and hydration properties of ripe persimmon (Diospyros kaki L. cv. Daebong) peel powders as affected by different washing treatments

(2010) Mst. Sorifa Akter et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder

(2010) Mst. Sorifa Akter et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber

(2010) Carolina Henríquez et al.   JOURNAL OF FOOD SCIENCE

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

(2010) Il-Suk Kim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE