Publication: Extraction and application of dietary fiber and cellulose from pineapple cores
| dc.contributor.author | T. Prakongpan | en_US |
| dc.contributor.author | A. Nitithamyong | en_US |
| dc.contributor.author | P. Luangpituksa | en_US |
| dc.contributor.other | Mahidol University | en_US |
| dc.date.accessioned | 2018-07-24T02:55:23Z | |
| dc.date.available | 2018-07-24T02:55:23Z | |
| dc.date.issued | 2002-01-01 | en_US |
| dc.description.abstract | Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.0% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough; pitted surfaces and showed good functions in cake-type doughnuts, golden layer cake and beef burgers. | en_US |
| dc.identifier.citation | Journal of Food Science. Vol.67, No.4 (2002), 1308-1313 | en_US |
| dc.identifier.doi | 10.1111/j.1365-2621.2002.tb10279.x | en_US |
| dc.identifier.issn | 00221147 | en_US |
| dc.identifier.other | 2-s2.0-0036291006 | en_US |
| dc.identifier.uri | https://repository.li.mahidol.ac.th/handle/20.500.14594/19995 | |
| dc.rights | Mahidol University | en_US |
| dc.rights.holder | SCOPUS | en_US |
| dc.source.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0036291006&origin=inward | en_US |
| dc.subject | Agricultural and Biological Sciences | en_US |
| dc.title | Extraction and application of dietary fiber and cellulose from pineapple cores | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| mu.datasource.scopus | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0036291006&origin=inward | en_US |