id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-347830-4rlcozy4	de Castro, Larissa Alves	From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy	2020-05-06		.txt	text/plain	5976	338	58	Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system. On the other hand, the OBPF produced in this study presented a high level of total dietary fiber, i.e., 73.61% (DM), which is higher than that reported by O'Shea et al. On the other hand, the OBPF produced in this study presented a high level of total dietary fiber, i.e., 73.61% (DM), which is higher than that reported by O'Shea et al.	./cache/cord-347830-4rlcozy4.txt	./txt/cord-347830-4rlcozy4.txt