Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace-Reference-Cited by-同舟云学术

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Published:2020-08 Issue: Volume:130 Page:109526
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Speroni Caroline Sefrin,Bender Ana Betine Beutinger,Stiebe Jessica,Ballus Cristiano Augusto,Ávila Patrícia Felix,Goldbeck Rosana,Morisso Fernando Dal Pont,Silva Leila Picolli da,Emanuelli Tatiana

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Secretaria de Desenvolvimento Econômico, Ciência, Tecnologia e Inovação

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate;*Bender;LWT- Food Science and Technology,2020

2. Different micronization methods significantly improve the functionality of carrot insoluble fibre;*Chau;Food Chemistry,2007

3. Olive mill wastes: Biochemical characterizations and valorization strategies;*Dermeche;Process Biochemistry,2013