High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties
Rocío De la Peña-Armada, María José Villanueva, Inmaculada Mateos‐Aparicio
Topics & Concepts
ChemistryPectinEmulsionHydrostatic pressureFood scienceValorisationSolubilityChromatographySyneresisBy-productChemical engineeringOrganic chemistryThermodynamicsMarket economyPhysicsEconomicsEngineeringPolysaccharides and Plant Cell WallsFood composition and propertiesPostharvest Quality and Shelf Life Management