Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
A. C. Manthei, Pedro Elez‐Martínez, Robert Soliva‐Fortuny, Patricia Murciano-Martínez
Topics & Concepts
PectinChemistryBagassePrebioticHydrolysisOrange (colour)Food scienceEnzymatic hydrolysisOrange juiceChromatographyOrganic chemistryPulp and paper industryEngineeringFood composition and propertiesMagnetic and Electromagnetic EffectsMicrobial Metabolites in Food Biotechnology