ArticleFood science & nutrition2019
Loading lime by-product into derivative cellulose carrier for food enrichment.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Thermal Characterization and Heat Capacities of Seven Polyphenols.Molecules (Basel, Switzerland) · 2025Article
- The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation.Food science & nutrition · 2021Article
- Loading lime by-product into derivative cellulose carrier for food enrichment.Food science & nutrition · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective here is to enrich orange juice through encapsulated lime by-product extract (LBE) through freeze-drying, in order to increase lime by-product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%-70% range. The encapsulation method was satisfactory. The particle size is within 10-21 μm range, and differences between all treatments were statistically notable (
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