Physical Treatments Modified the Functionality of Carrot Pomace

This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments—high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)—alongside two drying methods (freeze- drying and dehydration) on...