Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides

Author:

Schmitz Eva,Nordberg Karlsson Eva,Adlercreutz Patrick

Publisher

Elsevier BV

Subject

General Medicine

Reference26 articles.

1. AACC Approved Methods of Analysis (1999). Method 56-30.01. Water Hydration Capacity Of Protein Materials. In C. G. Association (Ed.). St. Paul, MN, USA.

2. Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodology;Babbar;Journal of Food Science and Technology,2017

3. Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peel;Camire;Cereal Chemistry,1991

4. Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction;Cheng;International Journal of Biological Macromolecules,2017

5. The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubers;Hyde;American Potato Journal,1964

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