Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review

Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the most innovative engineer...

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Bibliographic Details

Published in:	Foods
Main Authors:	Domenico Mammolenti, Francesca Romana Lupi, Noemi Baldino, Domenico Gabriele
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Subjects:	non-starch polysaccharides food processing homogenization rheology food design
Online Access:	https://www.mdpi.com/2304-8158/14/10/1822