The effect of extrusion processing on the physiochemical properties of extruded orange pomace - Huang, Ya-Ling; Ma, Ya-Sheng (Food chemistry, 2016)
Keywords: cation exchange capacity; Citrus sinensis - chemistry; dietary fiber; Dietary Fiber - analysis; Extrusion; Food Analysis - methods; Food Handling - methods; human health; Humans; juices; Models, Theoretical; Monosaccharides - analysis; Orange pomace; Physicochemical property; pomace; Response surface methodology; Solubility; Soluble dietary fibre; Temperature; uronic acids; Water; water holding capacity; water solubility; Extrusion; Orange pomace; Response surface methodology; Soluble dietary fibre; Physicochemical property