Biosorption of Na+, K+ and Ca2+ from Alkalized Sugar Juice by Unmodified Pressed Sugar Beet Pulp in Closed-Loop Column System

Tukuljac, Lidija Peić; Krulj, Jelena; Kojić, Jovana; Šurlan, Jelena; Bodroža‐Solarov, Marija; Miljević, Bojan; Šereš, Zita; Maravić, Nikola

doi:10.1007/s12355-022-01234-z

Sugar Tech

2022

DOI: 10.1007/s12355-022-01234-z

|View full text |Cite

Biosorption of Na+, K+ and Ca2+ from Alkalized Sugar Juice by Unmodified Pressed Sugar Beet Pulp in Closed-Loop Column System

Lidija Peić Tukuljac

Jelena Krulj

Jovana Kojić

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

Zahorec,

Šoronja-Simović,

Petrović

et al. 2024

Processes

View full text Add to dashboard Cite

For the development of a high-quality functional bread, it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of carob pulp powder (CP; 10–20% on flour basis) on the rheological behavior of dough and quality parameters of bread. The introduction of CP caused a major increase in dough resistance to extension while significantly decreasing dough extensibility, resulting in a lower volume with a denser crumb structure of the obtained bread samples. The negative effects of the CP on the dough and bread characteristics were partially compensated by the addition of dry sourdough (DS) as an improver at the level of 5–10% (flour basis). It was determined that by combining 15% CP and 10% DS, bread of very good sensory quality can be produced. The content of total dietary fiber (6.48 g), Mn (0.76 mg) and Cu (0.21 mg) per 100 g of the mentioned bread was sufficient for the nutritional claims “high in fiber”, “high in manganese” and “source of copper”. The obtained bread had a content of total phenols 10 times higher than the control and 5.5, 12 and 26 times higher antioxidant activity determined by FRAP, DPPH and ABTS tests, respectively. Moreover, microbiological tests confirmed the durability of the bread with 15% CP and 10% DS of up to seven days. Therefore, carob pulp powder can be successfully applied in the production of bread whose characteristics are adapted to modern trends in nutrition.

show abstract

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

Zahorec,

Šoronja-Simović,

Petrović

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Biosorption of Na+, K+ and Ca2+ from Alkalized Sugar Juice by Unmodified Pressed Sugar Beet Pulp in Closed-Loop Column System

Cited by 1 publication

References 26 publications

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

Contact Info

Product

Resources

About