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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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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7996331/ https://ncbi.nlm.nih.gov/pubmed/33668342 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030485 |
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