Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.

Chrysanthi Nouska, Liliana Ciurla, Antoanela Patras, Costas G Biliaderis, Athina Lazaridou

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

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.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Chrysanthi NouskaLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.ORCID 0009-0009-9032-3383

Liliana CiurlaFaculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.

Antoanela PatrasFaculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.ORCID 0000-0002-4054-4884

Costas G BiliaderisLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.ORCID 0000-0001-9641-6278

Athina LazaridouLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.ORCID 0000-0003-3641-788X

Funding

European Union (Joint Operational Programme Romania-Republic of Moldova 2014-2020) 2SOFT/1.2/83Francophone University Agency DRECO-7863_SER-ECO_USVIIBI_DECHETJUS

6 · The paper itself

Abstract

Apple, tomato, and grape pomaces, as well as an apple-grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the 'high fiber' nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher

Indexed as

apple pomacedynamic rheological measurementsfruit pomace spreadsgrape pomacemechanical spectraphenolic compounds profileprincipal component analysissensory analysisspreadability testtomato pomace

Identifiers

PMID40646976

DOI10.3390/foods14132224

PMCPMC12249053

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LicenceCC BY

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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.