A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry - Karim, Ahasanul; Raji, Zarifeh; Habibi, Youssef; Khalloufi, Seddik (Critical reviews in food science and nutrition, 2024)
Keywords: Agri-food wastes; Bound water; Chemical composition; chemical structure; Dietary fiber; Dietary Fiber - analysis; fiber-water interactions; Fibers; food applications; Food composition; Food Handling - methods; Food Industry; Food Loss and Waste; Food quality; food science; Food waste; free and bound water; Freezing; Humans; Hydration; hydration capacity; Hydrogen-Ion Concentration; Ionic strength; Mechanical properties; Molecular structure; Quality management; Rheological properties; Rheology; Solubility; Structure-function relationships; temperature; Waste Products; Water - chemistry; Agri-food wastes; hydration capacity; fiber-water interactions; food applications; free and bound water