Differences in physicochemical and functional properties of from‐concentrate and not‐from‐concentrate apple pomace: an investigation based on different drying methods

Documents similaires

• Modelling and optimisation of apple pomace powder hydrothermal treatment parameters using response surface methodology
  par: Magdalena Karwacka, et autres
  Publié: (2025)
• Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
  par: Yajun Zhou, et autres
  Publié: (2024)
• Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels
  par: Zihan Yang, et autres
  Publié: (2024)
• Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties
  par: Estefani Tavares Jansen, et autres
  Publié: (2026)
• The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality
  par: Yujie Chen, et autres
  Publié: (2026)