Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential
Author:
Funder
National Research Council of Thailand
CMU Junior Research Fellowship Program
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05843-8.pdf
Reference30 articles.
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3. Babbar N, Dejonghe W, Sforza S, Elst K (2017) Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodology. J Food Sci Technol 54(11):3707–3715. https://doi.org/10.1007/s13197-017-2835-x
4. Badaró AT, Garcia-Martin JF, del Carmen López-Barrera M, Barbin DF, Alvarez-Mateos P (2020) Determination of pectin content in orange peels by near infrared hyperspectral imaging. Food Chem 323:126861. https://doi.org/10.1016/j.foodchem.2020.126861
5. Chen J, Liang R-H, Liu W, Li T, Liu C-M, Wu S-S, Wang Z-J (2013) Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties. Carbohydr Polym 91(1):175–182. https://doi.org/10.1016/j.carbpol.2012.08.021
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