Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace fr...

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Detalles Bibliográficos
Autores principales: Schmid, Vera, Trabert, Antje, Keller, Judith (Schäfer), Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996331/
https://www.ncbi.nlm.nih.gov/pubmed/33668342
http://dx.doi.org/10.3390/foods10030485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996331/
https://www.ncbi.nlm.nih.gov/pubmed/33668342
http://dx.doi.org/10.3390/foods10030485

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