Dietary fiber concentrates of BAU Kul (Ziziphus mauritiana) peel and pulp: processing, modification and utilization as functional ingredients
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The antioxidant activity (77.86%) and total phenolic content (186.24mg GAE/g DM) reached maximum levels with freeze drying.
“The antioxidant activity (77.86%) and total phenolic content (186.24mg GAE/g DM) reached maximum levels with freeze drying (Sarkar et al., 2022).”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Sarkar et al., 2022
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- Authors
- Sarkar, A., Roy, P., Alam, M., Hossain, M. A., & Biswas, G. C.
- Affiliations
- Shahjalal University of Science and Technology (BD)
- Corresponding author
- Sarkar, Animesh
- Venue
- Journal of Food Measurement and Characterization
- Published
- 2022-04-19
- Volume
- 16
- Issue
- 4
- Pages
- 2838-2848
- ISSN
- 2193-4126 (ISSN-L)
- 2193-4134
- OpenAlex
- W4224300148
- Cited by
- 13
- References
- 44
- Citations by year
- 2026: 1 · 2025: 7 · 2024: 1 · 2023: 2 · 2022: 2
- FWCI
- 1.60
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Measurement & Characterization (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Ziziphus Jujuba Studies and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- Ziziphus mauritiana, freeze-drying, oven drying, drying temperature, antioxidant activity, total phenolic content, vitamin C, oil absorption capacity, hydration properties, functional food ingredients
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