Pectooligosaccharides from Agri-Food Byproducts: Methods of Extraction, Purification, and Identification
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3942-9_10
Reference18 articles.
1. Dias M, Romaní-Pérez M, Romaní A et al (2022) Recent technological advances in phenolic compounds recovery and applications: source of nutraceuticals for the management of diabetes. Appl Sci 12:9271. https://doi.org/10.3390/app12189271
2. Gullón B, Gómez B, Martínez-Sabajanes M et al (2013) Pectic oligosaccharides: manufacture and functional properties. Trends Food Sci Technol 30:153–161. https://doi.org/10.1016/j.tifs.2013.01.006
3. Gullón P, del Río PG, Gullón B et al (2021) Pectooligosaccharides as emerging functional ingredients: sources, extraction technologies, and biological activities. In: Lorenzo J, Sichetti Munekata P, Barba F (eds) Sustainable production technology in food, pp 71–92
4. Gómez B, Gullón B, Yáñez R et al (2016) Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: a comparative evaluation. J Funct Foods 20:108–121. https://doi.org/10.1016/j.jff.2015.10.029
5. Rico X, Gullón B, Yáñez R (2020) Environmentally friendly hydrothermal processing of melon by-products for the recovery of bioactive pectic-oligosaccharides. Food Secur 9:1702. https://doi.org/10.3390/foods9111702
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