ArticleFood science & nutrition2023
The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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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
5 citing papers in PubMed.
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- The Effects of Hot Air and Microwave Drying on the Structural and Physicochemical Properties of Soluble Dietary Fiber from Sugar Beet Pulp.Foods (Basel, Switzerland) · 2025Article
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.Ultrasonics sonochemistry · 2024Article
- Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.Foods (Basel, Switzerland) · 2024Review
- The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
1 author.
Funding
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Abstract
This study investigated the morphological and hydration properties of untreated and microwave (MW)-treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, textural, and other physical effects of the fibers (5% flour basis) were evaluated on bread quality. For this purpose, grape pomace was valorized as the juice extraction waste. MW significantly improved hydration properties of SDF and IDF by modifying their microstructures (
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Registered trials
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