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The effect of particle size on the composition and the hydration, oil holding, thermal, and technological properties of grape pomace

Yıl 2024, , 52 - 63, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24005

Öz

Grape pomace is a by-product of the beverage industry. In this study, composition, hydration, oil holding, thermal, and some technological properties, in addition to the colour values of grape pomace with particles larger than 595 μm, 298-595 μm, 150-297 μm, 149-106 μm, 75-105 μm and smaller than 74 μm were found to be different. In the sample with particles larger than 595 μm, ash, crude fat, carbohydrate content, sediment volume fraction in water and oil, pH, thermal diffusivity, and colour lightness (L) were measured higher than in the other samples. The water holding capacity, absorption index, oil holding capacity, and swelling power in oil were the highest in samples with 150-297 µm particle size. Moisture, crude protein content, solubility index, swelling power in the water, bulk and packed density, water activity, brix, refractive index, thermal conductivity, specific heat, redness (a), yellowness (b) and colour difference (∆E) properties were determined to be the highest in samples with particle sizes smaller than 74 µm.

Anahtar Kelimeler

Particle Grinding Size Waste Water holding Thermal Brix

Kaynakça

  • AOAC (2003). Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. (17th Edition., C. 2). Arlington, Virginia, ABD.
  • Auffret, A., Ralet, M.C., Guillon, F., Barry, J.L., Thibault, J.F. (1994). Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. LWT - Food Science and Technology, 27(2), 166-172. https://doi.org/10.1006/fstl.1994.1033
  • Aviara, N.A., Haque, M.A. (2001). Moisture dependence of thermal properties of sheanut kernel. Journal of Food Engineering, 47(2), 109-113. https://doi.org/10.1016/S0260-8774(00)00105-9
  • Beckett, S.T. (2008). Traditional Chocolate Making. Industrial Chocolate Manufacture and Use içinde (ss. 1-9). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781444301588.ch1
  • Bekhit, A.E.D.A., Cheng, V.J., McConnell, M., Zhao, J. H., Sedcole, R., Harrison, R. (2011). Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry, 129(3), 837-845. https://doi.org/10.1016/j.foodchem.2011.05.032
  • Bledzki, A.K., Mamun, A.A., Volk, J. (2010). Barley husk and coconut shell reinforced polypropylene composites: The effect of fibre physical, chemical and surface properties. Composites Science and Technology, 70(5), 840-846. https://doi.org/10.1016/j.compscitech.2010.01.022
  • Bender, A.B.B., Speroni, C.S., Salvador, P.R., Loureiro, B.B., Lovatto, N.M., Goulart, F.R., Penna, N.G. (2017). Grape pomace skins and the effects of ıts ınclusion in the technological properties of muffins. Journal of Culinary Science & Technology, 15(2), 143-157. https://doi.org/10.1080/15428052.2016.1225535
  • Bennato, F., Di Luca, A., Martino, C., Ianni, A., Marone, E., Grotta, L., Martino, G. (2020). Influence of grape pomace ıntake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods, 9(4), 508. https://doi.org/10.3390/foods9040508
  • Brahim, M., Gambier, F., Brosse, N. (2014). Optimization of polyphenols extraction from grape residues in water medium. Industrial Crops and Products, 52, 18-22. https://doi.org/10.1016/j.indcrop.2013.10.030
  • Calabuig Jiménez, L., Barrera Puigdollers, M.C., Seguí Gil, L, Betoret Valls, N. (2018). Effect of particle size of blueberry pomace powder on its properties (ss. 1131-1138). IDS (2018). 21st International Drying Symposium Proceedings, Editorial Universitat Politècnica de València. https://doi.org/10.4995/IDS2018.2018.7879
  • Chaplin, M.F. (2003). Fibre and water binding. Proceedings of the Nutrition Society, 62(1), 223-227. https://doi.org/10.1079/PNS2002203
  • Chen, Y., Ye, R., Yin, L., Zhang, N. (2014). Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. Journal of Food Engineering, 120, 1-8. https://doi.org/10.1016/j.jfoodeng.2013.07.011
  • De la Hera, E., Gomez, M., Rosell, C.M. (2013). Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers, 98(1), 421-427. https://doi.org/10.1016/j.carbpol.2013.06.002
  • Elleuch, M., Bedigian, D., Besbes, S., Blecker, C., Attia, H. (2012). Dietary fibre characteristics and antioxidant activity of sesame seed coats (Testae). International Journal of Food Properties, 15(1), 25-37. https://doi.org/10.1080/10942911003687231
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  • Feng, L., Wu, J., Song, J., Li, D., Zhang, Z., Xu, Y., Zhang, M. (2021). Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp. LWT - Food Science and Technology, 139, 110576. https://doi.org/10.1016/j.lwt.2020.110576
  • Feng, X., Yu, B., Regenstein, J.M., Wang, L. (2023). Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel. Food Science and Technology International, 29(3), 195-203. https://doi.org/10.1177/10820132211063973
  • García-Lomillo, J., González-SanJosé, M.L. (2017). Applications of wine pomace in the food ındustry: Approaches and functions. Comprehensive Reviews in Food Science and Food Safety, 16(1), 3-22. https://doi.org/10.1111/1541-4337.12238
  • Garrido, M. D., Auqui, M., Martí, N., Linares, M. B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology, 44(10), 2238-2243. https://doi.org/10.1016/j.lwt.2011.07.003
  • Gerardi, C., D’amico, L., Migoni, D., Santino, A., Salomone, A., Carluccio, M.A., Giovinazzo, G. (2020). Strategies for reuse of skins separated from grape pomace as ıngredient of functional beverages. Frontiers in Bioengineering and Biotechnology, 8. https://doi.org/10.3389/fbioe.2020.00645
  • Greiby, I., Mishra, D.K. ve Dolan, K.D. (2014). Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating. Journal of Food Engineering, 127, 16-23. https://doi.org/10.1016/j.jfoodeng.2013.10.039
  • Grover, S.S., Chauhan, G.S. ve Masoodi, F.A. (2003). Effect of particle size on surface properties of apple pomace. International Journal of Food Properties, 6(1), 1-7. https://doi.org/10.1081/JFP-120016620
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Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi

Yıl 2024, , 52 - 63, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24005

Öz

Üzüm posası, içecek endüstrisinin bir yan ürünüdür. Bu çalışmada 595 μm’den büyük, 298-595 μm, 150-297 μm, 149-106 μm, 75-105 μm ve 74 μm’den küçük partiküle sahip üzüm posasının kompozisyon, hidrasyon, yağ tutma, termal ve bazı teknolojik özellikleri ile renk değerlerinin farklı olduğu bulunmuştur. 595 μm’den büyük partiküllü örneklerde kül, ham yağ, karbonhidrat içeriği, suda ve yağda çökelti hacim fraksiyonu, pH, ısıl yayılma ve renkte açıklık (L) değeri diğer örneklerden yüksek ölçülmüştür. Su tutma kapasitesi, su absorpsiyon indeksi, yağ tutma kapasitesi, yağda şişme gücü ise 150-297 µm partikül büyüklüğüne sahip örneklerde en yüksek olarak bulunmuştur. Nem, ham protein içeriği, çözünürlük indeksi, suda şişme gücü, hacimsel ve sıkıştırılmış yoğunluk, su aktivitesi, briks, refraktif indeks, ısıl iletkenlik, özgül ısı, kırmızılık (a), sarılık (b) ve renk farklılığı (∆E) özellikleri ise 74 µm’den küçük partiküllü örneklerde en yüksek olarak belirlenmiştir.

Anahtar Kelimeler

Partikül Öğütme Boyut Atık Su tutma Isıl Briks

Kaynakça

  • AOAC (2003). Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. (17th Edition., C. 2). Arlington, Virginia, ABD.
  • Auffret, A., Ralet, M.C., Guillon, F., Barry, J.L., Thibault, J.F. (1994). Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. LWT - Food Science and Technology, 27(2), 166-172. https://doi.org/10.1006/fstl.1994.1033
  • Aviara, N.A., Haque, M.A. (2001). Moisture dependence of thermal properties of sheanut kernel. Journal of Food Engineering, 47(2), 109-113. https://doi.org/10.1016/S0260-8774(00)00105-9
  • Beckett, S.T. (2008). Traditional Chocolate Making. Industrial Chocolate Manufacture and Use içinde (ss. 1-9). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781444301588.ch1
  • Bekhit, A.E.D.A., Cheng, V.J., McConnell, M., Zhao, J. H., Sedcole, R., Harrison, R. (2011). Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry, 129(3), 837-845. https://doi.org/10.1016/j.foodchem.2011.05.032
  • Bledzki, A.K., Mamun, A.A., Volk, J. (2010). Barley husk and coconut shell reinforced polypropylene composites: The effect of fibre physical, chemical and surface properties. Composites Science and Technology, 70(5), 840-846. https://doi.org/10.1016/j.compscitech.2010.01.022
  • Bender, A.B.B., Speroni, C.S., Salvador, P.R., Loureiro, B.B., Lovatto, N.M., Goulart, F.R., Penna, N.G. (2017). Grape pomace skins and the effects of ıts ınclusion in the technological properties of muffins. Journal of Culinary Science & Technology, 15(2), 143-157. https://doi.org/10.1080/15428052.2016.1225535
  • Bennato, F., Di Luca, A., Martino, C., Ianni, A., Marone, E., Grotta, L., Martino, G. (2020). Influence of grape pomace ıntake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods, 9(4), 508. https://doi.org/10.3390/foods9040508
  • Brahim, M., Gambier, F., Brosse, N. (2014). Optimization of polyphenols extraction from grape residues in water medium. Industrial Crops and Products, 52, 18-22. https://doi.org/10.1016/j.indcrop.2013.10.030
  • Calabuig Jiménez, L., Barrera Puigdollers, M.C., Seguí Gil, L, Betoret Valls, N. (2018). Effect of particle size of blueberry pomace powder on its properties (ss. 1131-1138). IDS (2018). 21st International Drying Symposium Proceedings, Editorial Universitat Politècnica de València. https://doi.org/10.4995/IDS2018.2018.7879
  • Chaplin, M.F. (2003). Fibre and water binding. Proceedings of the Nutrition Society, 62(1), 223-227. https://doi.org/10.1079/PNS2002203
  • Chen, Y., Ye, R., Yin, L., Zhang, N. (2014). Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. Journal of Food Engineering, 120, 1-8. https://doi.org/10.1016/j.jfoodeng.2013.07.011
  • De la Hera, E., Gomez, M., Rosell, C.M. (2013). Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers, 98(1), 421-427. https://doi.org/10.1016/j.carbpol.2013.06.002
  • Elleuch, M., Bedigian, D., Besbes, S., Blecker, C., Attia, H. (2012). Dietary fibre characteristics and antioxidant activity of sesame seed coats (Testae). International Journal of Food Properties, 15(1), 25-37. https://doi.org/10.1080/10942911003687231
  • FAOSTAT (2021). Crops and livestock products. https://www.fao.org/faostat/en/#data/QCL (Erişim tarihi: 24.06.2023).
  • Feng, L., Wu, J., Song, J., Li, D., Zhang, Z., Xu, Y., Zhang, M. (2021). Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp. LWT - Food Science and Technology, 139, 110576. https://doi.org/10.1016/j.lwt.2020.110576
  • Feng, X., Yu, B., Regenstein, J.M., Wang, L. (2023). Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel. Food Science and Technology International, 29(3), 195-203. https://doi.org/10.1177/10820132211063973
  • García-Lomillo, J., González-SanJosé, M.L. (2017). Applications of wine pomace in the food ındustry: Approaches and functions. Comprehensive Reviews in Food Science and Food Safety, 16(1), 3-22. https://doi.org/10.1111/1541-4337.12238
  • Garrido, M. D., Auqui, M., Martí, N., Linares, M. B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology, 44(10), 2238-2243. https://doi.org/10.1016/j.lwt.2011.07.003
  • Gerardi, C., D’amico, L., Migoni, D., Santino, A., Salomone, A., Carluccio, M.A., Giovinazzo, G. (2020). Strategies for reuse of skins separated from grape pomace as ıngredient of functional beverages. Frontiers in Bioengineering and Biotechnology, 8. https://doi.org/10.3389/fbioe.2020.00645
  • Greiby, I., Mishra, D.K. ve Dolan, K.D. (2014). Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating. Journal of Food Engineering, 127, 16-23. https://doi.org/10.1016/j.jfoodeng.2013.10.039
  • Grover, S.S., Chauhan, G.S. ve Masoodi, F.A. (2003). Effect of particle size on surface properties of apple pomace. International Journal of Food Properties, 6(1), 1-7. https://doi.org/10.1081/JFP-120016620
  • Gupta, P., Premavalli, K.S. (2010). Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres. International Journal of Food Sciences and Nutrition, 61(1), 18-28. https://doi.org/10.3109/09637480903222186
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  • Huang, X., Liang, K., Liu, Q., Qiu, J., Wang, J., Zhu, H. (2020). Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders. Industrial Crops and Products, 151, 112472. https://doi.org/10.1016/j.indcrop.2020.112472
  • Ianni, A., Di Maio, G., Pittia, P., Grotta, L., Perpetuini, G., Tofalo, R., Martino, G. (2019). Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace. Journal of the Science of Food and Agriculture, 99(7), 3635-3643. https://doi.org/10.1002/jsfa.9584
  • Jacobs, P.J., Hemdane, S., Dornez, E., Delcour, J.A., Courtin, C.M. (2015). Study of hydration properties of wheat bran as a function of particle size. Food Chemistry, 179, 296-304. https://doi.org/10.1016/j.foodchem.2015.01.117
  • Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Planinić, M., Pavoković, M., Blažić, M. (2012). Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Croatian Journal of Food Science and Technology, 4(2), 95-101.
  • Khazaei, J., Mohammadi, N. (2009). Effect of temperature on hydration kinetics of sesame seeds (Sesamum indicum L.). Journal of Food Engineering, 91(4), 542-552. https://doi.org/10.1016/j.jfoodeng.2008.10.010
  • Lachman, J., Hejtmánková, A., Hejtmánková, K., Horníčková, Š., Pivec, V., Skala, O., Přibyl, J. (2013). Towards complex utilisation of winemaking residues: Characterisation of grape seeds by total phenols, tocols and essential elements content as a by-product of winemaking. Industrial Crops and Products, 49, 445-453. https://doi.org/10.1016/j.indcrop.2013.05.022
  • Lewicki, P.P. (2004). Water as the determinant of food engineering properties. A review. Journal of Food Engineering, 61(4), 483-495. https://doi.org/10.1016/S0260-8774(03)00219-X
  • Liang, X., Sun, J., Ma, H. (2016). Effect of superfine grinding on physicochemical properties of apple pomace. Journal of the Chemical Society of Pakistan, 38(02), 192.
  • Maner, S., Sharma, A.K., Banerjee, K. (2017). Wheat flour replacement by wine grape pomace powder positively affects physical, functional and sensory properties of cookies. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 87(1), 109-113. https://doi.org/10.1007/s40011-015-0570-5
  • Marchiani, R., Bertolino, M., Belviso, S., Giordano, M., Ghirardello, D., Torri, L., Zeppa, G. (2016). Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. Journal of Food Quality, 39(2), 77-89. https://doi.org/10.1111/jfq.12181
  • Mayer-Miebach, E., Briviba, K., Schiffer, C., Geiger, L., Behsnilian, D., Greiner, R. (2019). Particle size of milled chokeberry pomace did not influence in vitro cellular absorption and transport efficiencies of anthocyanins, phenolic acids and flavonols. International Journal of Food Sciences and Nutrition, 70(8), 932-940. https://doi.org/10.1080/09637486.2019.1595542
  • Putra, N.R., Rizkiyah, D.N., Zaini, A.S., Yunus, M.A.C., Machmudah, S., Idham, Z. Binti Hazwan Ruslan, M.S. (2018). Effect of particle size on yield extract and antioxidant activity of peanut skin using modified supercritical carbon dioxide and soxhlet extraction. Journal of Food Processing and Preservation, 42(8), e13689. https://doi.org/10.1111/jfpp.13689
  • Qiu, L., Zhang, M., Xu, B., Wang, B. (2022). Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of Rosa rugosa cv. Plena powders. Journal of the Science of Food and Agriculture, 102(10), 4192-4199. https://doi.org/10.1002/jsfa.11768
  • Raghavendra, S.N., Ramachandra Swamy, S.R., Rastogi, N. K., Raghavarao, K.S.M.S., Kumar, S., Tharanathan, R.N. (2006). Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281-286. https://doi.org/10.1016/j.jfoodeng.2004.12.008
  • Raghavendra, S.N., Rastogi, N.K., Raghavarao, K.S.M.S., Tharanathan, R.N. (2004). Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218, 563-567. https://doi.org/10.1007/s00217-004-0889-2
  • Raigar, R.K., Mishra, H.N. (2015). Effect of moisture content and particle sizes on physical and thermal properties of roasted bengal gram flour. Journal of Food Processing and Preservation, 39(6), 1839-1844. https://doi.org/10.1111/jfpp.12419
  • Rana, S., Gupta, S., Rana, A., Bhushan, S. (2015). Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient. Food Science and Human Wellness, 4(4), 180-187. https://doi.org/10.1016/j.fshw.2015.10.001
  • Raungrusmee, S., Anal, A.K. (2019). Effects of lintnerization, autoclaving, and freeze-thaw treatments on resistant starch formation and functional properties of pathumthani 80 rice starch. Foods, 8(11), 558. https://doi.org/10.3390/foods8110558
  • Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., Turner, C., Rohm, H. (2019). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99(3), 1284-1293. https://doi.org/10.1002/jsfa.9302
  • Robin, F., Schuchmann, H.P., Palzer, S. (2012). Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science & Technology, 28(1), 23-32. https://doi.org/10.1016/j.tifs.2012.06.008
  • Rocha Parra, A.F., Sahagún, M., Ribotta, P.D., Ferrero, C., Gómez, M. (2019a). Particle size and hydration properties of dried apple pomace: effect on dough viscoelasticity and quality of sugar-snap cookies. Food and Bioprocess Technology, 12(7), 1083-1092. https://doi.org/10.1007/s11947-019-02273-3
  • Rocha-Parra, A.F., Belorio, M., Ribotta, P.D., Ferrero, C., Gomez, M. (2019b). Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes. International Journal of Food Science and Technology, 54(4), 1265-1275. https://doi.org/10.1111/ijfs.14078
  • Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A.E. de S.S., Genovese, M.I., Fett, R. (2011). Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International, 44(4), 897-901. https://doi.org/10.1016/j.foodres.2011.01.049
  • Rodríguez Montealegre, R., Romero Peces, R., Chacón Vozmediano, J. L., Martínez Gascueña, J., García Romero, E. (2006). Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, Biodiversity and Nutrition: A Common Path, 19(6), 687-693. https://doi.org/10.1016/j.jfca.2005.05.003
  • Sharanagat, V. S., Kansal, V. Kumar, K. (2018). Modeling the effect of temperature on the hydration kinetic whole moong grain. Journal of the Saudi Society of Agricultural Sciences, 17(3), 268-274. https://doi.org/10.1016/j.jssas.2016.05.005
  • Sirohi, R., Tarafdar, A., Singh, S., Negi, T., Gaur, V.K., Gnansounou, E., Bharathiraja, B. (2020). Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. Bioresource Technology, 314, 123771. https://doi.org/10.1016/j.biortech.2020.123771
  • Suksomboon, A., Limroongreungrat, K., Sangnark, A., Thititumjariya, K., Noomhorm, A. (2011). Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend. International Journal of Food Science & Technology, 46(1), 201-208. https://doi.org/10.1111/j.1365-2621.2010.02471.x
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  • Ullah, I., Yin, T., Xiong, S., Huang, Q., Zhang, J., Javaid, A. B. (2018). Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling. Journal of Food Engineering, 237, 18-26. https://doi.org/10.1016/j.jfoodeng.2018.05.017
  • Waliullah, Md. H., Mu, T., Ma, M., Chen, J. (2021). Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles. Food Science and Technology International, 27(5), 392-403. https://doi.org/10.1177/1082013220954606
  • World Economic Forum (2019). Innovation with a Purpose: Improving Traceability in Food Value Chains through Technology Innovations. World Economic Forum Geneva, Switzerland. http://www3.weforum.org/docs/WEF_Traceability_in_food_value_chains_Digital.pdf (Erişim tarihi: 20.06.2023).
  • Yan, T., Liu, R., Shi, L., Wang, Y., Meng, X., Shen, Y. (2023). Superfine grinding improves the physicochemical, sensory and functional characteristics of Hanfu apple pomace. International Journal of Food Science & Technology, 58(4), 2077-2084. https://doi.org/10.1111/ijfs.15934
  • Yang, C., Han, Y., Tian, X., Sajid, M., Mehmood, S., Wang, H., Li, H. (2022). Phenolic composition of grape pomace and its metabolism. Critical Reviews in Food Science and Nutrition, 0(0), 1-17. htps://doi.org/10.1080/10408398.2022.2146048
  • Zhang, D., Moore, W. R. (1997). Effect of wheat bran particle size on dough rheological properties. Journal of the Science of Food and Agriculture, 74(4), 490-496. https://doi.org/10.1002/(SICI)1097-0010(199708)74:4<490::AID-JSFA822>3.0.CO;2-0
  • Zhao, G., Zhang, R., Dong, L., Huang, F., Tang, X., Wei, Z., Zhang, M. (2018). Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties. LWT - Food Science and Technology, 87, 450-456. https://doi.org/10.1016/j.lwt.2017.09.016
  • Zhao, X., Zhu, H., Zhang, G., Tang, W. (2015). Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders. Powder Technology, 286, 838-844. https://doi.org/10.1016/j.powtec.2015.09.025
Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Duygu Başkaya Sezer 0000-0003-2724-1923

Erken Görünüm Tarihi 21 Aralık 2023
Yayımlanma Tarihi 3 Ocak 2024
Gönderilme Tarihi 1 Ağustos 2023
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

APA Başkaya Sezer, D. (2024). Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi. Food and Health, 10(1), 52-63. https://doi.org/10.3153/FH24005

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