ArticleFoods (Basel, Switzerland)2021
Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products.Foods (Basel, Switzerland) · 2025Article
- Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.Foods (Basel, Switzerland) · 2025Article
- Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts.Molecules (Basel, Switzerland) · 2025Article
- In-Depth LC-ESI/HRMS-Guided Phytochemical Analysis and Antioxidant Activity Analysis of Eco-Sustainable Extracts ofPlants (Basel, Switzerland) · 2024Article
- Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties.Foods (Basel, Switzerland) · 2024Article
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.Foods (Basel, Switzerland) · 2024Article
- Globe Artichoke (Foods (Basel, Switzerland) · 2024Review
- Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage.Foods (Basel, Switzerland) · 2023Article
- Variation, during Shelf Life, of Functional Properties of Biscuits Enriched with Fibers Extracted from Artichoke (Nutrients · 2023Article
- Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.Plants (Basel, Switzerland) · 2022Article
- Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures.Food chemistry: X · 2022Article
- Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.Foods (Basel, Switzerland) · 2022Article
- Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products.Foods (Basel, Switzerland) · 2022Article
- Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding.Molecules (Basel, Switzerland) · 2022Review
- Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels.Foods (Basel, Switzerland) · 2022Article
- Utilization of Cumbeba (Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by-products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by-products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.