Different green extraction technologies for soluble dietary fibre extraction from orange by-product
The aim of this work was to extract soluble dietary fibre from orange by-product, by testing four different green (non-contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC) and jet cooker + hot water (JCHW). Starting from orange pomace, the...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | article |
| Language: | English |
| Published: |
2022
|
| Subjects: | |
| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32647 |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Different green extraction technologies for soluble dietary fibre extraction from orange by-product
- Techno functional characterization of green-extracted soluble fibre from orange by-product
- Feasibility of extruded brewer’s spent grain as a food ingredient for a healthy, safe, and sustainable human diet
- Sorption isotherms, glass transition and bioactive compounds of ingredients enriched with soluble fibre from orange pomace
- In vitro digestibility and bioaccessibility of nutrients and non-nutrients composing extruded brewers’ spent grain
- New functional ingredient from orange juice byproduct through a green extraction method
- Consumer response to cake with apple pomace as a sustainable source of fibre