Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

Food Hydrocolloids

Volumn 28, Issue 1, 2012, Pages 92-104

  Lama Muñoz, Antonio ^a   Rodríguez Gutiérrez, Guillermo ^a   Rubio Senent, Fátima ^a   Fernández Bolaños, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Alperujo; Enzymatic hydrolysis; Pectic oligosaccharides; Steam treatment; Xylo oligosaccharides; Xyloglucan

Indexed keywords

TETRA;

EID: 84455178887     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.008     Document Type: Article

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