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Composition and physicochemical properties of dried berry pomace

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Reibner, AM.; Al Hamimi, S.; Quiles Chuliá, MD.; Schmidt, C.; Struck, S.; Hernando Hernando, MI.; Turner, C.... (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture. 99(3):1284-1293. https://doi.org/10.1002/jsfa.9302

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Title: Composition and physicochemical properties of dried berry pomace
Author: Reibner, Anne Marie Al Hamimi, Said Quiles Chuliá, Mª Desamparados Schmidt, Carolin Struck, S. Hernando Hernando, Mª Isabel Turner, Charlotta Rohm, H.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
[EN] BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in ...[+]
Subjects: Berry pomace , Sustainability , Dietary fibre , Technofunctional properties , Polyphenols , Vapour sorption
Copyrigths: Reserva de todos los derechos
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.9302
John Wiley & Sons
Publisher version: https://doi.org/10.1002/jsfa.9302
Project ID:
info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/
The research project was approved during the second SUSFOOD ERA-Net call (www.susfood-era.net).The funding of the project, assured through the national partner organizations, is gratefully acknowledged: Federal Ministry ...[+]
Type: Artículo


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