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Composition and physicochemical properties of dried berry pomace

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Composition and physicochemical properties of dried berry pomace

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dc.contributor.author Reibner, Anne Marie es_ES
dc.contributor.author Al Hamimi, Said es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Schmidt, Carolin es_ES
dc.contributor.author Struck, S. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Turner, Charlotta es_ES
dc.contributor.author Rohm, H. es_ES
dc.date.accessioned 2020-06-11T03:33:24Z
dc.date.available 2020-06-11T03:33:24Z
dc.date.issued 2018-08 es_ES
dc.identifier.issn 0022-5142 es_ES
dc.identifier.uri http://hdl.handle.net/10251/145991
dc.description.abstract [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 foods, a detailed knowledge of its composition and physicochemical properties is essential. RESULTS Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg(-1)) and a fat content of up to 200 g kg(-1). Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water-binding capacity (3.2 g g(-1)) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols. CONCLUSION The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. (c) 2018 Society of Chemical Industry es_ES
dc.description.sponsorship 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 of Education and Research via PTJ in Germany (grant 031B0004), INIA in Spain and FORMAS in Sweden. es_ES
dc.language Inglés es_ES
dc.publisher John Wiley & Sons es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Berry pomace es_ES
dc.subject Sustainability es_ES
dc.subject Dietary fibre es_ES
dc.subject Technofunctional properties es_ES
dc.subject Polyphenols es_ES
dc.subject Vapour sorption es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Composition and physicochemical properties of dried berry pomace es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.9302 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 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1002/jsfa.9302 es_ES
dc.description.upvformatpinicio 1284 es_ES
dc.description.upvformatpfin 1293 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 99 es_ES
dc.description.issue 3 es_ES
dc.relation.pasarela S\377175 es_ES
dc.contributor.funder Swedish Research Council Formas es_ES
dc.contributor.funder Bundesministerium für Bildung und Forschung, Alemania es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
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