ArticleFoods (Basel, Switzerland)2026
Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties.
Article in Foods (Basel, Switzerland), 2026. 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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Abstract
Powdered fiber- and polyphenol-rich ingredients derived from pear canning residues were obtained by direct processing. Residues were subjected to acid immersion and subsequent convective drying, milling, and sieving. Drying kinetics were studied to select the best operative drying conditions (70 °C, 3 h) for both acidified (CIT) and non-acidified (C) samples. Two granulometries were also assessed (<210 and <590 μm). The resulting powders (C210, CIT210, C590, CIT590) were characterized as bioactive compounds, techno-functional fiber properties, physical and stability attributes, as well as
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