Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace
Caroline Sefrin Speroni, Ana Betine Beutinger Bender, Jéssica Stiebe, Cristiano Augusto Ballus, Patrícia F. Ávila, Rosana Goldbeck, Fernando Dal Pont Morisso, Leila Picolli da Silva, Tatiana Emanuelli
Topics & Concepts
MicronizationPomaceFractionationLigninChemistrySolubilityParticle sizeChemical compositionDietary fiberFood scienceChromatographyOrganic chemistryPhysical chemistryFood composition and propertiesPhytase and its ApplicationsPhytochemicals and Antioxidant Activities