{"type": "FeatureCollection", "features": [{"id": "10.1016/j.carbpol.2021.117980", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:15:35Z", "type": "Journal Article", "created": "2021-03-24", "title": "Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties", "description": "Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of 'non-pectin' components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.", "keywords": ["2. Zero hunger", "0404 agricultural biotechnology", "Cider processing", "Carbohydrates", "Ultrasound assisted-extraction", "04 agricultural and veterinary sciences", "Phenolic content", "Apple pomace", "0405 other agricultural sciences", "Pectin", "Dietary fiber"]}, "links": [{"href": "https://doi.org/10.1016/j.carbpol.2021.117980"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Carbohydrate%20Polymers", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.carbpol.2021.117980", "name": "item", "description": "10.1016/j.carbpol.2021.117980", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.carbpol.2021.117980"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2021-07-01T00:00:00Z"}}, {"id": "10.1016/j.foodres.2018.01.020", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:15:53Z", "type": "Journal Article", "created": "2018-01-12", "title": "The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets", "description": "Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly produced PPI and PF fractions were processed into pasta-like sheets with varying protein to fiber ratios (100/0, 90/10, 80/20, 70/30 and 50/50, respectively) using high temperature compression molding. We studied protein polymerization, molecular structure and protein-fiber interactions, as well as mechanical performance and cooking characteristics of processed PPI-PF blends. Bi-modal particle size distribution and chemical composition of the PPI and PF fractions influenced significantly the physicochemical properties of the pasta-like sheets. Polymerization was most pronounced for the 100 PPI, 90/10 and 80/20 PPI-PF samples as studied by SE-HPLC, and polymerization decreased with addition of the PF fraction. The mechanical properties, as strength and extensibility, were likewise the highest for the 100 PPI and 90/10 PPI-PF blends, while the E-modulus was similar for all the studied blends (around 38\u202fMPa). The extensibility decreased with the increasing amount of PF in the blend. The highest amounts of \u03b2-sheets were found in the pasta-like sheets with high amounts of PPI (100, 90 and 80%), by FT-IR. An increase in PF fraction in the blend, resulted into the high amounts of unordered structures as observed by FT-IR, as well as in an increase in the molecular scattering distances observed by SAXS. The water uptake increased and cooking loss decreased with increased proportions of the PF fraction, and the consistency of 10\u202fmin cooked pasta-like sheets were alike al dente texture. The new knowledge obtained in this study on the use of extraction-fractionation method to produce novel PPI and PF fractions for developing innovative high nutritious food can be of a great importance. The obtained knowledge on the pea protein and fiber processing behaviour could greatly contribute to a better control of functional properties of various temperature-processed products from yellow pea.", "keywords": ["Dietary Fiber", "2. Zero hunger", "Hot Temperature", "Food Handling", "Protein Conformation", "04 agricultural and veterinary sciences", "Plant Proteins", " Dietary", "Polymerization", "Structure-Activity Relationship", "0404 agricultural biotechnology", "Functional Food", "Elastic Modulus", "Scattering", " Small Angle", "Spectroscopy", " Fourier Transform Infrared", "Carbohydrate Conformation", "Chromatography", " Gel", "Dietary Carbohydrates", "Microscopy", " Electron", " Scanning", "Cooking", "Particle Size", "Nutritive Value", "Chromatography", " High Pressure Liquid", "Pisum sativum"]}, "links": [{"href": "https://doi.org/10.1016/j.foodres.2018.01.020"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Food%20Research%20International", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.foodres.2018.01.020", "name": "item", "description": "10.1016/j.foodres.2018.01.020", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.foodres.2018.01.020"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2018-04-01T00:00:00Z"}}, {"id": "10.1016/j.nbt.2019.10.010", "type": "Feature", "geometry": null, "properties": {"license": "Open Access", "updated": "2026-09-22T16:16:16Z", "type": "Journal Article", "created": "2019-11-12", "title": "Advances in combined enzymatic extraction of ferulic acid from wheat bran", "description": "Wheat bran could be utilised as feedstock for innovative and sustainable biorefinery processes. Here, an enzymatic hydrolysis process for ferulic acid (FA) extraction was optimised step by step for total wheat bran (Tritello) and then also applied to the outer bran layer (Bran 1). Proteins, reducing sugars, total phenols and FA were quantified. The highest FA yields (0.82-1.05\u202fg/kg bran) were obtained either by rehydrating the bran by autoclaving (Tritello) or by steam explosion (Bran 1) using a bran/water ratio of 1:20, followed by enzymatic pre-treatment with Alcalase and Termamyl, to remove protein and sugars, and a final enzymatic hydrolysis with Pentopan and feruloyl esterase to solubilise phenol. FA was recovered from the final digestate via solid phase extraction. A 40-fold scale-up was also performed and the release of compounds along all the process steps and at increasing incubation times was monitored. Results showed that FA was initially present at a minimum level while it was specifically released during the enzymatic treatment. In the final optimized process, the FA extraction yield was higher than that obtained with NaOH control hydrolysis while, in comparison with other FA enzymatic extraction methods, fewer process steps were required and no buffers, strong acid/alkali nor toxic compounds were used. Furthermore, the proposed process may be easily scaled-up, confirming the feasibility of wheat bran valorisation by biorefinery processes to obtain valuable compounds having several areas of potential industrial exploitation.", "keywords": ["Dietary Fiber", "0106 biological sciences", "0301 basic medicine", "Coumaric Acids", "Bioengineering", "Wheat bran", "01 natural sciences", "Bio-based Industries Innovation action - Demonstration", "Enzymatic extraction", "03 medical and health sciences", "Subtilisins", "European Commission", "Molecular Biology", "Knowmad Institut", "2. Zero hunger", "EC", "Hydrolysis", "H2020", "Polyphenols", "General Medicine", "Ferulic acid", "Biorefinery", "Biorefinery; Enzymatic extraction; Ferulic acid; Polyphenols; Steam explosion; Wheat bran", "Steam explosion", "alpha-Amylases", "Biotechnology"]}, "links": [{"href": "https://cris.unibo.it/bitstream/11585/706995/1/Ferri%20et%20al%202020%20New%20Biotech.pdf"}, {"href": "https://doi.org/10.1016/j.nbt.2019.10.010"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/New%20Biotechnology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.nbt.2019.10.010", "name": "item", "description": "10.1016/j.nbt.2019.10.010", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.nbt.2019.10.010"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2020-05-01T00:00:00Z"}}, {"id": "10.2527/jas1981.523628x", "type": "Feature", "geometry": null, "properties": {"license": "unspecified", "updated": "2026-09-22T16:19:07Z", "type": "Journal Article", "created": "2016-08-09", "description": "The effect of monensin on methanogenesis was examined. Growing steers were fed 4.1 kg daily of a low roughage diet (12.6% crude protein, 12% acid detergent fiber) or 5.4 kg daily of either a medium roughage (12.3% crude protein, 27% acid detergent fiber) or a high roughage diet (14.4% crude protein, 40% acid detergent fiber) with or without 200 mg of supplemental monensin. At the low and high roughage levels, monensin increased (P less than .05) the molar proportion of ruminal propionate and decreased acetate. Methane production and inhibition by monensin declined with time postprandially. Monensin decreased methane production by 16% (P less than .05) at the two lower roughage levels and 24% (P less than .01) at the high roughage level. Total heat production and respiratory quotient remained unaltered by monensin. Averaged across roughage levels, metabolizable energy was increased (P less than .01) 5.2% by monensin. Although dry matter digestibility and N retention were not statistically altered, both tended to increase with monensin. Reduced ruminal methane production with monensin feeding can explain a portion of the increased feed efficiency.", "keywords": ["Dietary Fiber", "Male", "2. Zero hunger", "Rumen", "0402 animal and dairy science", "Animals", "Cattle", "04 agricultural and veterinary sciences", "Monensin", "Furans", "Methane"], "contacts": [{"organization": "F N Owens, J H Thornton,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.2527/jas1981.523628x"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Journal%20of%20Animal%20Science", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.2527/jas1981.523628x", "name": "item", "description": "10.2527/jas1981.523628x", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.2527/jas1981.523628x"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "1981-03-01T00:00:00Z"}}], "links": [{"rel": "self", "type": "application/geo+json", "title": "This document as GeoJSON", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Dietary+fiber&f=json", "hreflang": "en-US"}, {"rel": "alternate", "type": "text/html", "title": "This document as HTML", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Dietary+fiber&f=html", "hreflang": "en-US"}, {"rel": "collection", "type": "application/json", "title": "Collection URL", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main", "hreflang": "en-US"}, {"type": "application/geo+json", "rel": "first", "title": "items (first)", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Dietary+fiber&", "hreflang": "en-US"}, {"rel": "last", "type": "application/geo+json", "title": "items (last)", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Dietary+fiber&offset=4", "hreflang": "en-US"}], "numberMatched": 4, "numberReturned": 4, "distributedFeatures": [], "timeStamp": "2026-09-22T20:50:46.587928Z"}