Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
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Title
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Authors
Keywords
High hydrostatic pressure, High pressure homogenization, Ultrasound, Enzymatic pectin depolymerization, Modification, Bioactive compounds
Journal
CARBOHYDRATE POLYMERS
Volume 250, Issue -, Pages 116890
Publisher
Elsevier BV
Online
2020-08-17
DOI
10.1016/j.carbpol.2020.116890
References
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