Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk
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DOI: 10.1016/j.foodhyd.2020.105930
Abstract: Abstract Currently about 60–75% of world broccoli production is wasted during harvesting. The aim of the present study was to extract and characterise the pectin present in broccoli stalks and to evaluate its functional properties.… read more here.
Keywords: functional properties; pectin extracted; pectins food; broccoli stalk ... See more keywords