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Enzyme assisted extraction of pectin and inulin enriched fractions isolated from microwave treated Cynara cardunculus tissues
Author(s) -
Santo Domingo Cinthia,
Otálora González Carlos,
Navarro Diego,
Stortz Carlos,
Rojas Ana M.,
Gerschenson Lía N.,
Fissore Elia.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14625
Subject(s) - cynara , inulin , pectin , chemistry , pectinase , extraction (chemistry) , biorefinery , food science , polysaccharide , chromatography , enzyme , botany , biochemistry , raw material , biology , organic chemistry
The extraction of pectin and inulin enriched fractions from the microwave‐treated alcohol insoluble residue (AIR) of artichoke bracts and stems.