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Pectin content and composition from different food waste streams.
Müller-Maatsch, Judith; Bencivenni, Mariangela; Caligiani, Augusta; Tedeschi, Tullia; Bruggeman, Geert; Bosch, Montse; Petrusan, Janos; Van Droogenbroeck, Bart; Elst, Kathy; Sforza, Stefano.
Afiliación
  • Müller-Maatsch J; Department of Food Science, University of Parma, Parma, Italy.
  • Bencivenni M; Department of Food Science, University of Parma, Parma, Italy.
  • Caligiani A; Department of Food Science, University of Parma, Parma, Italy.
  • Tedeschi T; Department of Food Science, University of Parma, Parma, Italy.
  • Bruggeman G; Nutrition Sciences N.V., Drongen, Belgium.
  • Bosch M; Leitat Technological Center, Terrassa, Barcelona, Spain.
  • Petrusan J; IGV GmbH, Nuthetal, Germany.
  • Van Droogenbroeck B; Institute for Agriculture and Fisheries Research, Merelbeke, Belgium.
  • Elst K; Flemish Institute for Technological Research, Mol, Belgium.
  • Sforza S; Department of Food Science, University of Parma, Parma, Italy. Electronic address: stefano.sforza@unipr.it.
Food Chem ; 201: 37-45, 2016 Jun 15.
Article en En | MEDLINE | ID: mdl-26868545
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Verduras / Residuos / Pectinas / Frutas Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Verduras / Residuos / Pectinas / Frutas Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: Italia