Cargando…

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bas-Bellver, Claudia, Barrera, Cristina, Betoret, Noelia, Seguí, Lucía
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572841/ https://www.ncbi.nlm.nih.gov/pubmed/37835180 http://dx.doi.org/10.3390/foods12193526

Ejemplares similares

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products
por: Bas-Bellver, Claudia, et al.
Publicado: (2022)

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes
por: Bas-Bellver, Claudia, et al.
Publicado: (2023)

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
por: Hinestroza-Córdoba, Leidy Indira, et al.
Publicado: (2020)

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization
por: Burca-Busaga, Cristina Gabriela, et al.
Publicado: (2020)

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization
por: Burca-Busaga, Cristina Gabriela, et al.
Publicado: (2021)

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients
por: Shokri, Sajad, et al.
Publicado: (2021)

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
por: Mesa, José, et al.
Publicado: (2020)

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix
por: Betoret, Ester, et al.
Publicado: (2020)

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)
por: Hinestroza-Córdoba, Leidy Indira, et al.
Publicado: (2021)

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders
por: Saavedra-Leos, María Zenaida, et al.
Publicado: (2021)

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
por: Cervera-Chiner, L., et al.
Publicado: (2021)

Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets
por: Liu, Beini, et al.
Publicado: (2022)

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
por: Drabińska, Natalia, et al.
Publicado: (2022)

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants
por: Vega-Galvez, Antonio, et al.
Publicado: (2023)

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food
por: Konieczny, Piotr, et al.
Publicado: (2021)

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient
por: Berndtsson, Emilia, et al.
Publicado: (2020)

Effect of Chlorophyll Hybrid Nanopigments from Broccoli Waste on Thermomechanical and Colour Behaviour of Polyester-Based Bionanocomposites
por: Micó-Vicent, Bàrbara, et al.
Publicado: (2020)

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices
por: Mina, Zobabalo Progress, et al.
Publicado: (2022)

Understanding Dry Powder Inhalers: Key Technical and Patient Preference Attributes
por: Levy, Mark L., et al.
Publicado: (2019)

Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)
por: Aydar, Alev Yüksel, et al.
Publicado: (2022)

In Vitro and In Situ Evaluation of Broccoli Wastes as Potential Feed for Ruminants
por: de Evan, Trinidad, et al.
Publicado: (2020)

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum
por: Zdziobek, Patryk, et al.
Publicado: (2023)

Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
por: Olatunde, Ganiyat O., et al.
Publicado: (2015)

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
por: Lučić, Milica, et al.
Publicado: (2023)

Identification of Polymorphic Forms of Active Pharmaceutical Ingredient in Low-Concentration Dry Powder Formulations by Synchrotron X-Ray Powder Diffraction
por: Egusa, Kenji, et al.
Publicado: (2017)

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
por: Neylon, Emma, et al.
Publicado: (2023)

Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
por: Pennisi, Luca, et al.
Publicado: (2020)

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2020)

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
por: Castro‐Alba, Vanesa, et al.
Publicado: (2019)

Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe
por: Yuan, Tiejian, et al.
Publicado: (2023)

Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes
por: Boudboud, Abdelhakim, et al.
Publicado: (2023)

On Identification of Critical Material Attributes for Compression Behaviour of Pharmaceutical Diluent Powders
por: Zhang, Jianyi, et al.
Publicado: (2017)

Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
por: Córdova, Constanza, et al.
Publicado: (2020)

Enhancement of ultrasound-assisted extraction of sulforaphane from broccoli seeds via the application of microwave pretreatment
por: Liu, Yanbing, et al.
Publicado: (2022)

Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
por: Pereira, Joana, et al.
Publicado: (2022)

Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes
por: Tan, Shudan, et al.
Publicado: (2022)

Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment
por: Duarte, Stevens, et al.
Publicado: (2023)

A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks
por: Costa-Pérez, Antonio, et al.
Publicado: (2022)

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
por: Pontonio, Erica, et al.
Publicado: (2019)

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
por: Ranawana, Viren, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_045kk7ch59uqj51e5e3gpjkdjd