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

Food Reviews International

Volumn 34, Issue 2, 2018, Pages 162-181

  Quiles, Amparo ^a   Campbell, Grant M ^b   Struck, Susanne ^c   Rohm, Harald ^c   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF HUDDERSFIELD   (United Kingdom)

^c DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Aerated structure; bread; consumer acceptability; healthy bakery products

Indexed keywords

CEREAL PRODUCTS; FIBERS; FOOD PRODUCTS; FRUITS;

ANTIOXIDANT CONTENTS; BIOACTIVE COMPOUNDS; BREAD; CEREAL-BASED PRODUCTS; CONSUMER ACCEPTABILITY; FRUIT PROCESSING; FUNCTIONAL INTERACTION; SENSORY PROPERTIES;

BAKERY PRODUCTS;

EID: 85041450025     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2016.1261299     Document Type: Review

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