Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

By-products of fruit and vegetable processing are an inexpensive and sustainable source of dietary fiber, potentially offering valuable functional properties such as water binding and thickening. Due to these favorable properties, they can be utilized to reformulate widely-consumed foods, e.g., bake...

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Detalles Bibliográficos
Autores principales: Schmid, Vera, Trabert, Antje, Schäfer, Judith, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601807/
https://www.ncbi.nlm.nih.gov/pubmed/33019534
http://dx.doi.org/10.3390/foods9101385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601807/
https://www.ncbi.nlm.nih.gov/pubmed/33019534
http://dx.doi.org/10.3390/foods9101385

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