ArticleFoods (Basel, Switzerland)2020
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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.
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Who cites it
16 citing papers in PubMed.
- Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.Food science & nutrition · 2025Article
- Forefront Strategies for Biomass Valorization: From Deconstruction to Bioplastic Production.ACS materials Au · 2025Review
- Generation of Processed-to-Raw Food Conversion Factors for Estimating Food Raw Material Intake From Various Processed Foods: Valuable Tools for Dietary Exposure Assessments.Food science & nutrition · 2025Article
- Development of Straw Mushroom (TheScientificWorldJournal · 2025Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Properties of Biocomposites Made of Extruded Apple Pomace and Potato Starch: Mechanical and Physicochemical Properties.Materials (Basel, Switzerland) · 2024Article
- Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods.Foods (Basel, Switzerland) · 2024Review
- The Effect of Fresh Kale (Molecules (Basel, Switzerland) · 2023Article
- Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties.Current research in food science · 2023Article
- Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry-A Review on Treatment Methods.Plants (Basel, Switzerland) · 2022Review
- Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (International journal of molecular sciences · 2022Article
- Physicochemical Properties and Structure Changes of Food Products during Processing.Foods (Basel, Switzerland) · 2022Article
- Extrusion Processing of Pure Chokeberry (Foods (Basel, Switzerland) · 2021Article
- The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched withMolecules (Basel, Switzerland) · 2021Article
- Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing.Foods (Basel, Switzerland) · 2021Article
- The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
By-products of fruit and vegetable processing are an inexpensive and sustainable source of dietary fiber, potentially offering valuable functional properties such as water binding and thickening. Due to these favorable properties, they can be utilized to reformulate widely-consumed foods, e.g., bakery products or beverages. In this study, apple pomace was used as a model system to study whether extrusion technology affects food by-product functionality and thus has the potential to broaden the application of by-products in foods. The effect of the process parameters and the extent of thermo-mechanical treatment on the structural and functional properties of apple pomace were analyzed after extrusion trials using various screw speeds, water contents, and barrel temperatures. Compared to the raw material, apple pomace extruded at
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Registered trials
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