Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

Food Chemistry

Volumn 163, Issue , 2014, Pages 23-30

  Selani, Miriam Mabel ^a   Brazaca, Solange Guidolin Canniatti ^a   Dos Santos Dias, Carlos Tadeu ^a   Ratnayake, Wajira S ^b   Flores, Rolando A ^b   Bianchini, Andreia ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Dietary fibre; Extruded product; Food ingredient; Pineapple pomace

Indexed keywords

EXTRUSION;

DIETARY FIBRE; EXTRUDED PRODUCTS; EXTRUDED SNACKS; FOOD INGREDIENTS; ITS APPLICATIONS; MICROBIOLOGICAL QUALITY; PINEAPPLE POMACE; WATER ACTIVITY;

FIBERS;

ACIDITY; ARTICLE; BULK DENSITY; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; FAT CONTENT; LUMINANCE; MICROBIOLOGICAL EXAMINATION; MOISTURE; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PINEAPPLE; PINEAPPLE POMACE; PROTEIN CONTENT; SURFACE PROPERTY; WATER ABSORPTION; ANALYSIS; ANANAS; CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; MICROBIOLOGY; PROCEDURES; TEMPERATURE;

ANANAS; COLOR; DIETARY FIBER; FOOD HANDLING; FRUIT; TEMPERATURE;

EID: 84900853199     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.076     Document Type: Article

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