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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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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
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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
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Araceli Pérez-SilvaTecnológico Nacional de México/I.T. Tepic, Laboratorio Integral de Investigación en Alimentos, , Tepic, MéxicoView further author information
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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
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Pages 831-839 | Received 13 Feb 2018, Accepted 09 Apr 2018, Published online: 06 Aug 2018

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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.
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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.
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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.
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Aakriti Kapoor, Swati Kapoor & Poonam Aggarwal. (2023) Rheological, microstructural and biochemical characterisation of fruit pomace jams. Journal of Food Measurement and Characterization.
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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.
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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.
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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.
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Caven Mguvane Mnisi, Godfrey Mhlongo & Freddy Manyeula. (2022) Fruit Pomaces as Functional Ingredients in Poultry Nutrition: A Review. Frontiers in Animal Science 3.
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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.
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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.
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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.
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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.
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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.
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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.
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Susanne Struck & Harald Rohm. 2020. Valorization of Fruit Processing By-products. Valorization of Fruit Processing By-products 1 16 .

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