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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)

Palabras clave de AGROVOC
antioxidants chemical composition chemicophysical properties dietary fibres extraction flavonoids fruit juices particle size particle size distribution physicochemical properties pomelo pummelos quality terpenoids
Información bibliográfica
ISSN 2630-0311
Paginación
20-27
Otras materias
Extraction methods; Functional properties; Dietary fibers; Pomelo juice; Byproducts
Idioma
Inglés
Nota
Summary (En)
Tipo
Summary; Non-Conventional
Autores corporativos
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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Enlaces
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433946
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