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Figuerola, F., Hurtado, M.L., Estévez, A.M., Chiffelle, I. and Asenjo, F. (2005) Fibre Concentrates from Apple Pomace and Citrus Peel as Potential Fibre Sources for Food Enrich-ment. Food Chemistry, 91, 395-401. http://dx.doi.org/10.1016/j.foodchem.2004.04.036

has been cited by the following article:

• TITLE: Chemical Characterisation of the Industrial Residues of the Pineapple (Ananas comosus)

  AUTHORS: María Elena Sánchez Pardo, María Elena Ramos Cassellis, Rosalva Mora Escobedo, Epifanio Jiménez García

  KEYWORDS: Pineapple; Total Dietary Fibre; Hemicelluloses; Cellulose; Lignin; Pectin

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.3 No.2B, May 2, 2014

  ABSTRACT: In Mexico pineapple processing produces industrial residues with a high concentration of dietary fibre. The aim of this study was to quantify the constituents of the fibrous residues from the industrial processing of pineapples which exhibited low concentrations of lignin.