The effect of extrusion processing on the physiochemical properties of extruded orange pomace

Food Chemistry

Volumn 192, Issue , 2016, Pages 363-369

  Huang, Ya Ling ^a   Ma, Ya Sheng ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Extrusion; Orange pomace; Physicochemical property; Response surface methodology; Soluble dietary fibre

Indexed keywords

CITRUS FRUITS; EXTRUDERS; MOISTURE; SURFACE PROPERTIES;

CATION EXCHANGE CAPACITIES; ORANGE POMACES; PHYSICOCHEMICAL PROPERTY; PHYSIO-CHEMICAL PROPERTIES; RESPONSE SURFACE METHODOLOGY; SOLUBLE DIETARY FIBRE; WATER HOLDING CAPACITY; WATER SOLUBILITY INDEX;

EXTRUSION;

OIL; URONIC ACID; WATER; MONOSACCHARIDE;

ARTICLE; CATION EXCHANGE; CONTROLLED STUDY; DIETARY FIBER; EXTRACTION; FOOD EXTRUSION; MOISTURE; ORANGE (FRUIT); PHYSICAL CHEMISTRY; RESPONSE SURFACE METHOD; SOLUBILITY; SOLUBLE DIETARY FIBER; TEMPERATURE; VELOCITY; ANALYSIS; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; HUMAN; PROCEDURES; SWEET ORANGE; THEORETICAL MODEL;

CITRUS SINENSIS; DIETARY FIBER; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MODELS, THEORETICAL; MONOSACCHARIDES; SOLUBILITY; TEMPERATURE; WATER;

EID: 84937598073     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.039     Document Type: Article

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