Original paper
From apple to applesauce: Processing effects on dietary fibres and cell wall polysaccharides
Abstract
Modifications in dietary fibre content of apples during industrial processing into applesauce were investigated. Samplings with different post-harvest storage times were performed at five different processing steps (apple sorting, cooking, refining, sugaring and pasteurisation) and the samples examined for their insoluble, soluble and total fibre contents, following the AOAC method. Total fibres were also estimated through preparation of...
Paper Details
Title
From apple to applesauce: Processing effects on dietary fibres and cell wall polysaccharides
Published Date
Nov 1, 2009
Journal
Volume
117
Issue
2
Pages
254 - 260
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Notes
History