Composition of by-products from cooked fruit processing and potential use in food products

► Dietary fiber and saccharides content of cooked fruit pomace. ► Polyphenols and antioxidant power of residues from pear, apple and dried date. ► Cellulose, hemicellulose and lignin contents of cooked fruit by-products. ► Specific and niche applications for cooked fruit by-products.