Aquafaba, a new plant-based rheological additive for food applications

Y He, V Meda, MJT Reaney, R Mustafa - Trends in food science & …, 2021 - Elsevier
Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

[HTML][HTML] Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients

LE Garcia-Amezquita, V Tejada-Ortigoza… - Food and Bioprocess …, 2018 - Springer
The food industry is continuously looking for new sources of dietary fiber (DF) to use as an
ingredient due to its well-known health benefits associated to its consumption. Usually, DF …

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

Y Liu, H Zhang, C Yi, K Quan, B Lin - Food Chemistry, 2021 - Elsevier
Rice bran dietary fiber (ERBDF) subjected to pre-water-washing and complex enzyme
treatment using heat-stable α-amylase, alcalase, and glucoamylase had significantly higher …

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

J Huang, J Liao, J Qi, W Jiang, X Yang - Food Hydrocolloids, 2021 - Elsevier
Pectin-rich dietary fibers were prepared from citrus peel through alkaline hydrogen peroxide
treatment (AHP-CF) or homogenization treatment (H-CF). Structural and physicochemical …

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

M Ma, T Mu - Food chemistry, 2016 - Elsevier
This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying
assisted enzymatic hydrolysis, and particle size distribution on the chemical composition …

Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro

C Chen, LJ You, AM Abbasi, X Fu, RH Liu - Carbohydrate Polymers, 2015 - Elsevier
Single-factor experiment and Box–Behnken design (BBD) were applied to optimize the
ultrasound-assisted extraction of mulberry fruits polysaccharides (MFP). Under optimum …

Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment

F Figuerola, ML Hurtado, AM Estévez, I Chiffelle… - Food chemistry, 2005 - Elsevier
Research to evaluate some functional properties of fibre concentrates from apple and citrus
fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was …

The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics

W Wu, J Hu, H Gao, H Chen, X Fang, H Mu, Y Han… - Food chemistry, 2020 - Elsevier
The physicochemical and physiological properties of soluble dietary fiber (SDF) and
insoluble dietary fiber (IDF) from bamboo shoots were investigated in present study. IDF …

Chemical profile, functional and antioxidant properties of tomato peel fiber

I Navarro-González, V García-Valverde… - Food Research …, 2011 - Elsevier
Tomato processing residue is defined as a secondary raw material that can increase its
value, being considered a potential source of dietary fiber and bioactive compounds …

Nutritional evaluation of some subtropical red and green seaweeds: Part I—proximate composition, amino acid profiles and some physico-chemical properties

KH Wong, PCK Cheung - Food chemistry, 2000 - Elsevier
The proximate composition, amino acid profile and some physico-chemical properties of two
subtropical red seaweeds (Hypnea charoides and Hypnea japonica) and one green …