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Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in GalA release using different digestion methods are sh...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306802/ https://www.ncbi.nlm.nih.gov/pubmed/30544715 http://dx.doi.org/10.3390/foods7120203 |