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Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Carlos Sabater, Ana Blanco‐Doval, Antonia Montilla, Nieves Corzo

2020Food Hydrocolloids53 citationsDOI

Topics & Concepts

ChemistryPectinFerulic acidUltrafiltration (renal)AntioxidantChromatographyXyloseArabinoseRhamnoseFood scienceBiochemistryTroloxPolysaccharideAntioxidant capacityFermentationPolysaccharides and Plant Cell WallsCynara cardunculus studiesMicrobial Metabolites in Food Biotechnology
Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity | Litcius