147 related articles for article (PubMed ID: 35954100)
1. Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics.
Ilie GI; Milea ȘA; Râpeanu G; Cîrciumaru A; Stănciuc N
Foods; 2022 Aug; 11(15):. PubMed ID: 35954100
[TBL] [Abstract][Full Text] [Related]
2. Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics.
Vlad CC; Păcularu-Burada B; Vasile AM; Milea ȘA; Bahrim GE; Râpeanu G; Stănciuc N
Antioxidants (Basel); 2022 Oct; 11(10):. PubMed ID: 36290751
[TBL] [Abstract][Full Text] [Related]
3. A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications.
Dermengiu NE; Milea ȘA; Burada BP; Stanciu S; Cîrciumaru A; Râpeanu G; Stănciuc N
J Food Sci; 2022 Oct; 87(10):4725-4737. PubMed ID: 36124384
[TBL] [Abstract][Full Text] [Related]
4. Chemical composition and bioactive properties of byproducts from two different kiwi varieties.
Dias M; Caleja C; Pereira C; Calhelha RC; Kostic M; Sokovic M; Tavares D; Baraldi IJ; Barros L; Ferreira ICFR
Food Res Int; 2020 Jan; 127():108753. PubMed ID: 31882116
[TBL] [Abstract][Full Text] [Related]
5. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
Yan H; Kerr WL
J Sci Food Agric; 2013 Apr; 93(6):1499-504. PubMed ID: 23080413
[TBL] [Abstract][Full Text] [Related]
6. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients.
Lachowicz S; Michalska-Ciechanowska A; Oszmiański J
Molecules; 2020 Apr; 25(8):. PubMed ID: 32326580
[TBL] [Abstract][Full Text] [Related]
7. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances.
Corcoran BM; Ross RP; Fitzgerald GF; Stanton C
J Appl Microbiol; 2004; 96(5):1024-39. PubMed ID: 15078519
[TBL] [Abstract][Full Text] [Related]
8. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
Tseng A; Zhao Y
J Food Sci; 2012 Sep; 77(9):H192-201. PubMed ID: 22908851
[TBL] [Abstract][Full Text] [Related]
9. Stabilization and valorization of tomato byproduct: A case study for the bakery industry.
Fernandez-Pan I; Ibañez FC; Virseda P; Arozarena I; Beriain MJ
J Food Sci; 2023 Nov; 88(11):4483-4494. PubMed ID: 37771254
[TBL] [Abstract][Full Text] [Related]
10. Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders.
Eisinaitė V; Leskauskaitė D; Pukalskienė M; Venskutonis PR
J Food Sci; 2020 Mar; 85(3):628-638. PubMed ID: 32052434
[TBL] [Abstract][Full Text] [Related]
11. Improving the drying of Propionibacterium freudenreichii starter cultures.
Jeantet R; Jan G
Appl Microbiol Biotechnol; 2021 May; 105(9):3485-3494. PubMed ID: 33885925
[TBL] [Abstract][Full Text] [Related]
12. Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production.
Ciurzyńska A; Popkowicz P; Galus S; Janowicz M
Molecules; 2022 May; 27(10):. PubMed ID: 35630569
[TBL] [Abstract][Full Text] [Related]
13. Protective Effects of Tropical Fruit Processing Coproducts on Probiotic
Araújo CM; Sampaio KB; Menezes FNDD; Almeida ETDC; Lima MDS; Viera VB; Garcia EF; Gómez-Zavaglia A; de Souza EL; de Oliveira MEG
Microorganisms; 2020 Jan; 8(1):. PubMed ID: 31936726
[TBL] [Abstract][Full Text] [Related]
14. Determination of Antioxidant and Antifungal Activities in Cookies Fortified with Solar Dried Prickly Pear Peels Powder.
M Hegazy E; Ibrahim NM; S M Saleh N
Pak J Biol Sci; 2020 Jan; 23(5):590-601. PubMed ID: 32363815
[TBL] [Abstract][Full Text] [Related]
15. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits.
Özcan MM; Al Juhaimi F; Ahmed IAM; Uslu N; Babiker EE; Ghafoor K
J Food Sci Technol; 2020 Jan; 57(1):233-242. PubMed ID: 31975726
[TBL] [Abstract][Full Text] [Related]
16. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage.
Correia R; Grace MH; Esposito D; Lila MA
Food Chem; 2017 Nov; 235():76-85. PubMed ID: 28554650
[TBL] [Abstract][Full Text] [Related]
17. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model.
Chamorro F; Carpena M; Fraga-Corral M; Echave J; Riaz Rajoka MS; Barba FJ; Cao H; Xiao J; Prieto MA; Simal-Gandara J
Food Chem; 2022 Feb; 370():131315. PubMed ID: 34788958
[TBL] [Abstract][Full Text] [Related]
18. Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.
Bolla PA; Serradell Mde L; de Urraza PJ; De Antoni GL
J Dairy Res; 2011 Feb; 78(1):15-22. PubMed ID: 20822567
[TBL] [Abstract][Full Text] [Related]
19. Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value.
Igual M; Cebadera L; Cámara RM; Agudelo C; Martínez-Navarrete N; Cámara M
Foods; 2019 Oct; 8(10):. PubMed ID: 31627283
[TBL] [Abstract][Full Text] [Related]
20. Potential of grape byproducts as functional ingredients in baked goods and pasta.
Iuga M; Mironeasa S
Compr Rev Food Sci Food Saf; 2020 Sep; 19(5):2473-2505. PubMed ID: 33336974
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
