ArticleFoods (Basel, Switzerland)2024
Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The trial behind it
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Who cites it
12 citing papers in PubMed.
- Standardized Hibiscus-Inulin Shot Lowers Lipid-Glucose Indices in Adults with Overweight and Obesity: 8-Week Randomized Trial.Nutrients · 2025Trial
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (Foods (Basel, Switzerland) · 2026Article
- Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives.Food chemistry: X · 2026Review
- Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum.Ultrasonics sonochemistry · 2026Article
- Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.NPJ science of food · 2026Review
- Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties.Foods (Basel, Switzerland) · 2026Article
- Transylvanian Grape Pomaces as Sustainable Sources of Antioxidant Phenolics and Fatty Acids-A Study of White and Red Cultivars.Antioxidants (Basel, Switzerland) · 2025Article
- The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.Scientific reports · 2025Article
- Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability.Microorganisms · 2025Article
- Drying: A Practical Technology for Blueberries (Antioxidants (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
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (
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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.