Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of texture studies"
DOI: 10.1111/jtxs.12374
Abstract: Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30%… read more here.
Keywords: cookie; rheology; pomace; raspberry blueberry ... See more keywords
Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12020260
Abstract: This study aimed to promote the total upcycling of quince (Cydonia oblonga Mill.) peel into bioactive extracts (BEs) and fiber concentrates (FCs). The multicomponent extraction processes were optimized using response surface methodology (RSM) coupled with… read more here.
Keywords: extraction; peel bioactive; extraction processes; upcycling quince ... See more keywords