Advanced search
Publication Cover
CyTA - Journal of Food Volume 16, 2018 - Issue 1
Submit an article Journal homepage
2,874
Views
17
CrossRef citations to date
0
Altmetric
Articles

Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

Producción, propiedades químicas, físicas y tecnológicas de fibra dietaria antioxidante de bagazo de piña y efecto como ingrediente en salchichas

Efigenia Montalvo-GonzálezTecnológico Nacional de México/I.T. Tepic, Laboratorio Integral de Investigación en Alimentos, , Tepic, MéxicoView further author information
,
Gabriela Aguilar-HernándezTecnológico Nacional de México/I.T. Tuxtepec, Departamento de Química y Bioquímica-Programa de Maestría en Ciencias en Alimentos, Tuxtepec, Oaxaca, MéxicoView further author information
,
Aleida Selene Hernández-CázaresMaestría en Innovación Agroalimentaria Sustentable, Colegio de Postgraduados Campus Córdoba, Córdoba-Veracruz, MéxicoView further author information
,
Irving Israel Ruiz-LópezFacultad de Ingeniería Química, Benemérita Universidad Autónoma de, Puebla, MéxicoView further author information
,
Araceli Pérez-SilvaTecnológico Nacional de México/I.T. Tepic, Laboratorio Integral de Investigación en Alimentos, , Tepic, MéxicoView further author information
,
Julián Hernández-TorresCentro de Investigación en Micro y Nanotecnología, Universidad Veracruzana, Veracruz, MéxicoView further author information
&
María de los Ángeles Vivar-VeraTecnológico Nacional de México/I.T. Tuxtepec, Departamento de Química y Bioquímica-Programa de Maestría en Ciencias en Alimentos, Tuxtepec, Oaxaca, MéxicoCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-7584-3502View further author information
ORCID Icon show all
Pages 831-839 | Received 13 Feb 2018, Accepted 09 Apr 2018, Published online: 06 Aug 2018

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Ramandeep Kaur, Tanushree B. Gupta, John Bronlund & Lovedeep Kaur. (2023) THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. Food Reviews International 39:4, pages 2212-2232.
Read now
T. B. N. Brito, M. S. L Ferreira & Ana E. C. Fai. (2022) Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. Food Reviews International 38:6, pages 1305-1329.
Read now

Articles from other publishers (15)

Kusang Sherpa, Mocherla Bhargavi Priyadarshini, Naresh Kumar Mehta, Gusheinzed Waikhom, Vijay Kumar Reddy Surasani, Diamond Rajakumar Tenali, Anand Vaishnav, Sanjeev Sharma & Sourabh Debbarma. (2023) Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage. Journal of the Science of Food and Agriculture 103:11, pages 5288-5299.
Crossref
Aakriti Kapoor, Swati Kapoor & Poonam Aggarwal. (2023) Rheological, microstructural and biochemical characterisation of fruit pomace jams. Journal of Food Measurement and Characterization.
Crossref
Areeya Laophongphit, Surasak Siripornadulsil & Wilailak Siripornadulsil. (2023) Improvements in the functions of probiotic-based mango pulp rich in phenolic and proline antioxidants by treatment with pectinase and fermentation with lactic acid bacteria. LWT 181, pages 114756.
Crossref
Jorge E. Angulo-López, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdes, Juan C. Contreras Esquivel, Cristian Torres-León, Xochitl Rúelas-Chácon & Cristóbal N. Aguilar. (2022) Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications. Foods 12:1, pages 159.
Crossref
L. Meena, Rooman Neog, M. Yashini & C.K. Sunil. (2022) Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt. Food Chemistry Advances 1, pages 100101.
Crossref
Caven Mguvane Mnisi, Godfrey Mhlongo & Freddy Manyeula. (2022) Fruit Pomaces as Functional Ingredients in Poultry Nutrition: A Review. Frontiers in Animal Science 3.
Crossref
Bruna Sousa Bitencourt, Jefferson Luiz Gomes Corrêa, Gisandro Reis Carvalho & Pedro Esteves Duarte Augusto. (2022) Valorization of Pineapple Pomace for Food or Feed: Effects of Pre-treatment with Ethanol on Convective Drying and Quality Properties. Waste and Biomass Valorization 13:4, pages 2253-2266.
Crossref
Uday S. Annapure & Harsh B. Jadhav. 2022. Microbes for Natural Food Additives. Microbes for Natural Food Additives 75 112 .
Corina Pop, Ramona Suharoschi & Oana Lelia Pop. (2021) Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability 13:13, pages 7219.
Crossref
Aliyath Susmitha, Keerthi Sasikumar, Devi Rajan, Arun Padmakumar M & Kesavan Madhavan Nampoothiri. (2021) Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging. Food Bioscience 41, pages 100977.
Crossref
Arijit Acharjee, Syeda Muntazima Afrin & Nandan Sit. (2021) Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. Journal of Food Processing and Preservation 45:2.
Crossref
Juanying Ou. 2021. Application of Polyphenols in Foods and Food Models. Application of Polyphenols in Foods and Food Models 207 252 .
Claudiu Ștefan Ursachi, Simona Perța-Crișan & Florentina-Daniela Munteanu. (2020) Strategies to Improve Meat Products’ Quality. Foods 9:12, pages 1883.
Crossref
Arun K. Das, Pramod Kumar Nanda, Pratap Madane, Subhasish Biswas, Annada Das, Wangang Zhang & Jose M. Lorenzo. (2020) A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology 99, pages 323-336.
Crossref
Susanne Struck & Harald Rohm. 2020. Valorization of Fruit Processing By-products. Valorization of Fruit Processing By-products 1 16 .

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.