Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Apple pomace as a potential ingredient for the development of new functional foods

(2014) Sofia F. Reis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces

(2013) Holy Nadia Rabetafika et al.   Food and Bioprocess Technology

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

(2013) Charis M. Galanakis   FOOD AND BIOPRODUCTS PROCESSING

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

Antioxidant activity and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace

(2013) Xuelian Bai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potential of apple pomace as a solid substrate for fungal cellulase and hemicellulase bioproduction through solid-state fermentation

(2012) Gurpreet Singh Dhillon et al.   INDUSTRIAL CROPS AND PRODUCTS

Composition of by-products from cooked fruit processing and potential use in food products

(2012) Mario Aguedo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

(2012) Anastasia Ktenioudaki et al.   JOURNAL OF FOOD ENGINEERING

Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying

(2012) Huitong Yan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & 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

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

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

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

A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

(2010) Charis M. Galanakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

(2010) Umesh B. Jagtap et al.   PLANT FOODS FOR HUMAN NUTRITION

Olive fruit dietary fiber: components, recovery and applications

(2010) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace

(2009) Belén Suárez et al.   FOOD CHEMISTRY

Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition

(2009) Monika Kosmala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in Humans

(2009) Jara Pérez-Jiménez et al.   PLANT FOODS FOR HUMAN NUTRITION