Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace

(2020) Vera Schmid et al.   FOOD RESEARCH INTERNATIONAL

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

(2019) Poonam Singha et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Detailed Structural Characterization of Arabinans and Galactans of 14 Apple Cultivars Before and After Cold Storage

(2018) Daniel Wefers et al.   Frontiers in Plant Science

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

(2017) L. Koch et al.   JOURNAL OF FOOD ENGINEERING

The effect of extrusion processing on the physiochemical properties of extruded orange pomace

(2016) Ya-Ling Huang et al.   FOOD CHEMISTRY

Arabinan and Galactan Oligosaccharide Profiling by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD)

(2016) Daniel Wefers et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

(2016) Julieta Leyva-Corral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Characterization of diferuloylated pectic polysaccharides from quinoa ( Chenopodium quinoa WILLD.)

(2015) Daniel Wefers et al.   PHYTOCHEMISTRY

Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

(2013) N. O’Shea et al.   Food and Bioprocess Technology

Cellulose accessibility determines the rate of enzymatic hydrolysis of steam-pretreated spruce

(2012) Magnus Wiman et al.   BIORESOURCE TECHNOLOGY

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

(2012) Norah O'Shea et al.   Innovative Food Science & Emerging Technologies

Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix

(2012) M.A. Emin et al.   JOURNAL OF FOOD ENGINEERING

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

(2011) Elisa L. Karkle et al.   FOOD RESEARCH INTERNATIONAL

Extrusion-Induced Changes to the Chemical Profile and Viscosity Generating Properties of Citrus Fiber

(2011) R. J. Redgwell et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT

(2011) HANNA BENGTSSON et al.   JOURNAL OF TEXTURE STUDIES

PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION

(2011) HANNA BENGTSSON et al.   JOURNAL OF TEXTURE STUDIES

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

Utilization of pomace from apple processing industries: a review

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

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

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

The characterization of pretreated lignocellulosic substrates prior to enzymatic hydrolysis, part 1: A modified Simons' staining technique

(2008) Richard Chandra et al.   BIOTECHNOLOGY PROGRESS