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Fiber from fruit pomace: A review of applications in cereals-based products

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Fiber from fruit pomace: A review of applications in cereals-based products

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dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Campbell, G.M. es_ES
dc.contributor.author Struck, S. es_ES
dc.contributor.author Rohm, H. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2020-04-29T07:05:09Z
dc.date.available 2020-04-29T07:05:09Z
dc.date.issued 2016-12 es_ES
dc.identifier.issn 8755-9129 es_ES
dc.identifier.uri http://hdl.handle.net/10251/141967
dc.description.abstract [EN] Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates. es_ES
dc.description.sponsorship The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004). es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Food Reviews International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Aerated structure es_ES
dc.subject Bread es_ES
dc.subject Consumer acceptability es_ES
dc.subject Healthy bakery products es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Fiber from fruit pomace: A review of applications in cereals-based products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/87559129.2016.1261299 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/BMBF//031B0004/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Quiles Chuliá, MD.; Campbell, G.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2016). Fiber from fruit pomace: A review of applications in cereals-based products. Food Reviews International. 34(2):162-181. https://doi.org/10.1080/87559129.2016.1261299 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1080/87559129.2016.1261299 es_ES
dc.description.upvformatpinicio 162 es_ES
dc.description.upvformatpfin 181 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 34 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\350170 es_ES
dc.contributor.funder Bundesministerium für Bildung und Forschung, Alemania es_ES
dc.contributor.funder Department for Environment, Food and Rural Affairs, UK Government es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
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