2010
DOI: 10.1016/j.jfoodeng.2009.07.018
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Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

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Cited by 40 publications
(44 citation statements)
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References 66 publications
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“…The specific volume had a value of 2.81 mL/g for DF fraction isolated with the optimal conditions and was in the range of the one reported by De Escalada Pla et al (2012) for fibres from Calred peaches and freeze drying treatment (2.5e2.9 mL/g). The OHC values (1.93 g/g) are comparable to the value of 1.8 g/g reported by De Escalada Pla et al (2010) for DF fractions isolated from quince waste and higher than those found by G omez, Jim enez, and Rup erez (2010) for DF isolated from edible seaweed in northeastern spanish coast (from 1.32 to 1.61 g/g).…”
Section: Multiple Response Optimizationsupporting
confidence: 72%
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“…The specific volume had a value of 2.81 mL/g for DF fraction isolated with the optimal conditions and was in the range of the one reported by De Escalada Pla et al (2012) for fibres from Calred peaches and freeze drying treatment (2.5e2.9 mL/g). The OHC values (1.93 g/g) are comparable to the value of 1.8 g/g reported by De Escalada Pla et al (2010) for DF fractions isolated from quince waste and higher than those found by G omez, Jim enez, and Rup erez (2010) for DF isolated from edible seaweed in northeastern spanish coast (from 1.32 to 1.61 g/g).…”
Section: Multiple Response Optimizationsupporting
confidence: 72%
“…Water retention capacity (WRC), retained water (RW), water holding capacity (WHC), swelling capacity (SC) as well as oil holding capacity (OHC) were determined as previously described by De Escalada Pla et al (2010). All determinations of the properties studied were performed in triplicate.…”
Section: Evaluation Of Fraction Functional Propertiesmentioning
confidence: 99%
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“…The fat content of carambola HDF was similar to the values reported for a fibre‐rich powder (12% db) from quince by‐products obtained by water extraction and air drying (De Escalada Pla et al ., ). The protein content of carambola HDFP was higher than those of HDFPs from yellow passion fruit by‐products (0.3–1.5% db) (López‐Vargas et al ., ), but lower than those of HDFPs from pineapple, guava, passion fruit and mango by‐products (4.0, 4.8, 6.2 and 8% db, respectively) (Martínez et al ., ).…”
Section: Resultsmentioning
confidence: 99%
“…Processing conditions in HDFP production, including those of the washing step, should be carefully selected depending on raw material characteristics as they are known to affect the final product properties (Larrauri, ; Fuentes‐Alventosa et al ., ; De Escalada Pla et al ., ). Peel, pulp, pomace, seeds and other fruit and vegetable residues from products such as asparagus, apple, quince, guava, mango, passion fruit peach, pineapple and pitaya (Fuentes‐Alventosa et al ., ; De Escalada Pla et al ., , ; Henríquez et al ., ; Martínez et al ., ; Zhuang et al ., ; López‐Vargas et al ., ) have been previously explored as sources of HDFPs. As each HDFP presents unique functional and sensory characteristics depending on source and production conditions, the search for new potential sources is underway.…”
Section: Introductionmentioning
confidence: 99%