[1] LU Z Q,WANG J J,GAO R P,et al.Sustainable valorisation of tomato pomace:A comprehensive review[J].Trends in Food Science & Technology,2019,86:172-187.
[2] NINČEVIć GRASSINO A, OSTOJIć J, MILETIĆ V,et al.Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste[J].Innovative Food Science & Emerging Technologies,2020,64:102424.
[3] 叶发银, 汪美凤,刘嘉,等.挤压处理番茄皮膳食纤维的化学组成与结构[J].食品科学,2014,35(13):43-48.
YE F Y,WANG M F,LIU J,et al.Composition and structural properties of extruded tomato peel dietary fiber[J].Food Science,2014,35(13):43-48.
[4] DEBUSCA A,TAHERGORABI R,BEAMER S K,et al.Physicochemical properties of surimi gels fortified with dietary fiber[J].Food Chemistry,2014,148(2):70-76.
[5] GRIGELMO-MIGUEL N,MARTIÍN-BELLOSO O.Comparison of dietary fibre from by-products of processing fruits and greens and from cereals[J].LWT-Food Science and Technology,1999,32(8):503-508.
[6] 何晓琴, 李苇舟,李富华,等.蒸汽爆破预处理在农产品加工副产物综合利用中的应用[J].食品与发酵工业,2019,45(8):252-257.
HE X Q,LI W Z,LI F H,et al.Application of steam-explosion pretreatment in utilizing agricultural by-products[J].Food and Fermentation Industries,2019,45(8):252-257.
[7] SHEN M,GE Y F,KANG Z Y,et al.Yield and physicochemical properties of soluble dietary fiber extracted from untreated and steam explosion-treated black soybean hull[J].Journal of Chemistry,2019:1-9.
[8] LI B,YANG W,NIE Y Y,et al.Effect of steam explosion on dietary fiber,polysaccharide,protein and physicochemical properties of okara[J].Food Hydrocolloids,2019,94:48-56.
[9] WANG T L,LIANG X H,RAN J J,et al.Response surface methodology for optimization of soluble dietary fiber extraction from sweet potato residue modified by steam explosion[J].International Journal of Food Science and Technology,2017,52(3):741-747.
[10] WANG L,XU H G,YUAN F,et al.Preparation and physico-chemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J].Food Chemistry,2015,185(14):90-98.
[11] ASP N G,JOHANSSON C G,HALLMER H,et al.Rapid enzymic assay of insoluble and soluble dietary fiber[J].Journal of Agricultural and Food Chemistry,1983,31(3):476-482.
[12] ZHOU L Y,WANG Y T,LIU F X,et al.Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice[J].Food Hydrocolloids,2014,40:173-181.
[13] HAPPI EMAGA T,ROBERT C,RONKART S N,et al.Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties[J].Bioresource Technology,2008,99(10):4 346-4 354.
[14] QI J,LI Y,MASAMBA K G,et al.The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber[J].Food Hydrocolloids,2016,52:699-706.
[15] CARVALHEIRO F,ESTEVES M P,PARAJÓ J C,et al.Production of oligosaccharides by autohydrolysis of brewery’s spent grain[J].Bioresource Technology,2004,91(1):93-100.
[16] LUO X L,WANG Q,ZHENG B D,et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food and Chemical Toxicology,2017,109:1 003-1 009.
[17] LI X H,LIU Y Z,YU Y Y,et al.Nanoformulations of quercetin and cellulose nanofibers as healthcare supplements with sustained antioxidant activity[J].Carbohydrate Polymers,2019,207:160-168.
[18] VON GADOW A,JOUBERT E,HANSMANN C F.Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis),α-tocopherol,BHT,and BHA[J].Journal of Agricultural and Food Chemistry,1997,45(3):632-638.
[19] BENZIE I F F,STRAIN J J.The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”:The FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.
[20] NENADIS N,WANG L F,TSIMIDOU M,et al.Estimation of scavenging activity of phenolic compounds using the ABTS·+ assay[J].Journal of Agricultural and Food Chemistry,2004,52(15):4 669-4 674.
[21] GIORGIO PE P,GAI F,ROTOLO L,et al.Effects of diets with increasing levels of dried tomato pomace on the performances and apparent digestibility of growing rabbits[J].Asian Journal of Animal and Veterinary Advances,2012,7(6):521-527.
[22] 李伦, 张晖,王兴国,等.超微粉碎对脱脂米糠膳食纤维理化特性及组成成分的影响[J].中国油脂,2009,34(2):56-59.
LI L,ZHANG H,WANG X G,et al.Effect of super micro-milling on the physicochemical properties and composition of dietary fibre prepared from defatted rice bran[J].China Oils and Fats,2009,34(2):56-59.
[23] BOGOLITSYN K G,KRASIKOVA A A,GUSAKOVA M A,et al.Application of steam explosion as a method of wood matrix thermochemical activation[J].Journal of the Indian Academy of Wood Science,2016,13(1):82-89.
[24] RAMOS-AGUILAR O P,ORNELAS-PAZ J D J,RUIZ-CRUZ S,et al.Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins[J].Carbohydrate Polymers,2015,115:112-121.
[25] KAZEMI M,KHODAIYAN F,LABBAFI M,et al.Pistachio green hull pectin:Optimization of microwave-assisted extraction and evaluation of its physicochemical,structural and functional properties[J].Food Chemistry,2019,271:663-672.
[26] WANG W J,MA X B,JIANG P,et al.Characterization of pectin from grapefruit peel:A comparison of ultrasound-assisted and conventional heating extractions[J].Food Hydrocolloids,2016,61:730-739.
[27] DOCO T,WILLIAMS P,VIDAL S,et al.Rhamnogalacturonan Ⅱ,a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables[J].Carbohydrate Research,1997,297(2):181-186.
[28] LONG D Q,YE F Y,ZHAO G H.Optimization and characterization of wheat bran modified by in situ enhanced CO2 blasting extrusion[J].LWT-Food Science and Technology,2014,59(2):605-611.
[29] SUI W J,XIE X,LIU R,et al.Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough[J].Food Hydrocolloids,2018,84:571-580.
[30] ZHAO G H,ZHANG R F,DONG L H,et al.Particle size of insoluble dietary fiber from rice bran affects its phenolic profile,bioaccessibility and functional properties[J].LWT-Food Science and Technology,2018,87:450-456.
[31] FIGUEROLA F,HURTADO M L,ESTÉVEZ A M,et al.Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J].Food Chemistry,2005,91(3):395-401.
[32] SUI W J,XIAO Y,LIU R,et al.Steam explosion modification on tea waste to enhance bioactive compounds’ extractability and antioxidant capacity of extracts[J].Journal of Food Engineering,2019,261:51-59.
[33] NAVARRO-GONZÁLEZ I,GARCÍA-VALVERDE V,GARCíA-ALONSO J,et al.Chemical profile,functional and antioxidant properties of tomato peel fiber[J].Food Research International,2011,44(5):1 528-1 535.
[34] VALDEZ-MORALES M,ESPINOSA-ALONSO L G,ESPINOZA-TORRES L C,et al.Phenolic content and antioxidant and antimutagenic activities in tomato peel,seeds,and byproducts[J].Journal of Agricultural and Food Chemistry,2014,62(23):5 281-5 289.
[35] HUANG C C,CHEN Y F,WANG C C.Effects of micronization on the physico-chemical properties of peels of three root and tuber crops[J].Journal of the Science of Food and Agriculture,2010,90(5):759-763.