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Evaluation of extraction methods of dietary fiber from pomelo juice byproducts and particle size distribution on the physicochemical and functional properties

2021

Suwanna Pichaiyongvongdee(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Food Technology) | Tita Foophow(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness) | Piyawan Yoodee(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness) | Nujira Rasamipaiboon(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Home Economics)

AGROVOC Keywords
antioxidants chemical composition chemicophysical properties dietary fibres extraction flavonoids fruit juices particle size particle size distribution physicochemical properties pomelo pummelos quality terpenoids
Bibliographic information
ISSN 2630-0311
Pagination
20-27
Other Subjects
Extraction methods; Functional properties; Dietary fibers; Pomelo juice; Byproducts
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433946
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