Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
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DOI: 10.1016/j.foodhyd.2020.106161
Abstract: Abstract An enzymatic procedure to obtain modified artichoke pectin and pectic oligosaccharides (POS) (Mw 100–0.3 kDa) has been optimised through an experimental design analysed by artificial neural networks (ANN; R2 0.99), leading to high yields of… read more here.
Keywords: modified artichoke; pectin pectic; pectic oligosaccharides; obtain modified ... See more keywords