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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices

K. A. Rossa Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, CanadaCorrespondence[email protected]
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,
N. DeLurya Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, CanadaView further author information
,
L. Fukumotoa Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, CanadaView further author information
&
M. S. Diarrab Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
Pages 2123-2143 | Received 18 Aug 2020, Accepted 02 Nov 2020, Published online: 29 Nov 2020

Citations (11)

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Read on this site (2)

Elena Diez-Sánchez, Amparo Quiles & Isabel Hernando. (2023) Use of Berry Pomace to Design Functional Foods. Food Reviews International 39:6, pages 3204-3224.
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Choon Hui Tan, Ching Lik Hii, Chaleeda Borompichaichartkul, Puttapong Phumsombat, Ianne Kong & Liew Phing Pui. (2022) Valorization of fruits, vegetables, and their by-products: Drying and bio-drying. Drying Technology 40:8, pages 1514-1538.
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Articles from other publishers (9)

Alfredo Cassano, Carmela Conidi & Esperanza Maria Garcia‐Castello. 2025. Nutraceutics from Agri‐Food By‐Products. Nutraceutics from Agri‐Food By‐Products 361 390 .
Joana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, Maria Isabel Santos, Adriana Belas, Ana Lima, Aneta Wojdyło & Isabel Sousa. (2023) Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 12:23, pages 4325.
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Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu & Nicoleta Stănciuc. (2023) Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders. Food Chemistry: X 19, pages 100777.
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Alejandra Hurtado-Romero, Andrea Zepeda-Hernández, Tlalli Uribe-Velázquez, María Fernanda Rosales-De la Cruz, Luz Virginia Raygoza-Murguía, Luis Eduardo Garcia-Amezquita & Tomás García-Cayuela. (2023) Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage. LWT 183, pages 114955.
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Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Mehdi Abdollahi & Ingrid Undeland. (2023) Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product. Resources, Conservation and Recycling 188, pages 106703.
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Jolita Jagelaviciute, Loreta Basinskiene, Dalia Cizeikiene & Michail Syrpas. (2022) Technological Properties and Composition of Enzymatically Modified Cranberry Pomace. Foods 11:15, pages 2321.
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Anne‐Marie Reißner, Susanne Struck, Katerina Alba, Cristina Proserpio, Roberto Foschino, Charlotta Turner, Isabel Hernando, Susann Zahn & Harald Rohm. (2021) Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace. International Journal of Food Science & Technology 56:10, pages 5007-5016.
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Agustina Sozzi, Mariana Zambon, Germán Mazza & Daniela Salvatori. (2021) Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids. Powder Technology 385, pages 37-49.
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Dorila E. Grández-Yoplac, Diner Mori-Mestanza, Lucas D. Muñóz-Astecker, Ilse S. Cayo-Colca & Efraín M. Castro-Alayo. (2021) Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties. Antioxidants 10:4, pages 548.
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