Cargando…

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace fr...

Descripción completa

Detalles Bibliográficos
Autores principales:	Schmid, Vera, Trabert, Antje, Keller, Judith (Schäfer), Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996331/ https://www.ncbi.nlm.nih.gov/pubmed/33668342 http://dx.doi.org/10.3390/foods10030485

Ejemplares similares

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
por: Schmid, Vera, et al.
Publicado: (2020)

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
por: Schmid, Vera, et al.
Publicado: (2020)

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
por: Schmid, Vera, et al.
Publicado: (2021)

Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions
por: Quevedo, Maria, et al.
Publicado: (2020)

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
por: Wittek, Patrick, et al.
Publicado: (2021)

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
por: Wittek, Patrick, et al.
Publicado: (2021)

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications
por: Wittek, Patrick, et al.
Publicado: (2021)

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
por: Kendler, Christina, et al.
Publicado: (2021)

Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue
por: Wittek, Patrick, et al.
Publicado: (2021)

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
por: Martin, Anna, et al.
Publicado: (2021)

Optimisation of enzymatic hydrolysis of apple pomace for production of biofuel and biorefinery chemicals using commercial enzymes
por: Gama, Repson, et al.
Publicado: (2015)

Enzyme-treated orange pomace alters acute glycemic response to orange juice
por: Huang, Yancui, et al.
Publicado: (2019)

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice
por: Zhang, Haixia, et al.
Publicado: (2018)

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L
por: Dranca, Florina, et al.
Publicado: (2019)

Empire Apple (Malus domestica) Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo (Gallus gallus)
por: Jackson, Cydney, et al.
Publicado: (2022)

Apple Pomace Extract as a Sustainable Food Ingredient
por: Fernandes, Pedro A. R., et al.
Publicado: (2019)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production
por: Valková, Veronika, et al.
Publicado: (2022)

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
por: Quevedo, Maria, et al.
Publicado: (2020)

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties
por: Martin, Anna, et al.
Publicado: (2021)

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch
por: Martin, Anna, et al.
Publicado: (2021)

Detailed Structural Characterization of Arabinans and Galactans of 14 Apple Cultivars Before and After Cold Storage
por: Wefers, Daniel, et al.
Publicado: (2018)

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
por: Murtaza, Ayesha, et al.
Publicado: (2020)

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring
por: Ricci, Annalisa, et al.
Publicado: (2019)

Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors
por: Gołębiewska, Ewelina, et al.
Publicado: (2022)

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
por: Kruczek, Marek, et al.
Publicado: (2023)

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace
por: Jagelaviciute, Jolita, et al.
Publicado: (2022)

Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches
por: Dauer, Katharina, et al.
Publicado: (2023)

Production of fungal chitosan in liquid cultivation using apple pomace as substrate
por: Streit, Fernanda, et al.
Publicado: (2009)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
por: Curutchet, Ana, et al.
Publicado: (2021)

Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
por: Egüés, Itziar, et al.
Publicado: (2021)

Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics
por: Vlad, Camelia Cristina, et al.
Publicado: (2022)

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
por: Gumul, Dorota, et al.
Publicado: (2023)

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2022)

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins
por: Bindon, Keren, et al.
Publicado: (2023)

Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
por: Roda-Serrat, Maria Cinta, et al.
Publicado: (2020)

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
por: Wang, Jinghong, et al.
Publicado: (2021)

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
por: Ferrentino, Giovanna, et al.
Publicado: (2009)

Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage
por: Cai, Ming, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_17ip3itetj6p1l56mep49lj1ou