Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods

Table 4

Particle size distribution for the proposed dried and semiliquid food ingredients recovered from GS and for commercial apple skin fibers.

	μm	μm	Span
Semiliquid GS, 2% d.w.
P
Semiliquid GS, 10% d.w.
P
Dried GS	-
AD
Apple skin fiber
AF1
AF2

Results are reported as average ± SE. Different superscript letters within the same column (a–e) indicate significant differences (LSD, ). P: pasteurized; AD: air-dried. AF1 and AF2 are two commercial apple skin fibers.