Literature DB >> 28941678

Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products.

Antonio Colantuono1, Paola Vitaglione2, Rosalia Ferracane1, Osvaldo H Campanella3, Bruce R Hamaker3.   

Abstract

Entities:  

Keywords:  Antioxidant dietary fiber; Functional ingredients; In vitro digestion; Plant by-products; Polyphenols; Starch-based microspheres

Mesh：

Substances：

Year:  2017        PMID： 28941678     DOI： 10.1016/j.foodres.2017.09.001

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  4 in total

1.  Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum.

Authors:  Lihua Zhang; Mengmeng Zha; Shunfeng Li; Wei Zong
Journal:  J Food Sci Technol       Date:  2022-01-21       Impact factor: 3.117

2.  Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.

Authors:  Paola Conte; Simone Pulina; Alessandra Del Caro; Costantino Fadda; Pietro Paolo Urgeghe; Alessandra De Bruno; Graziana Difonzo; Francesco Caponio; Rosa Romeo; Antonio Piga
Journal:  Foods       Date:  2021-04-22

3.  Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers.

Authors:  Manuela Flavia Chiacchio; Silvia Tagliamonte; Attilio Visconti; Rosalia Ferracane; Arwa Mustafa; Paola Vitaglione
Journal:  Molecules       Date:  2022-08-29       Impact factor: 4.927

Review 4.  Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review.

Authors:  Katharine Ko; Younas Dadmohammadi; Alireza Abbaspourrad
Journal:  Foods       Date:  2021-03-19
  4 in total

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