Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, invitro bile acid andglucose binding

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 311-321

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Alperujo; Bile acid binding; Glucose retardation index; Pectin; Steam treatment; Water oil holding capacity

Indexed keywords

ACETYLATION; BODY FLUIDS; BYPRODUCTS; CHITOSAN; EMULSIFICATION; EXTRACTION; OLIVE OIL; WATER TREATMENT;

ALPERUJO; BILE ACID BINDINGS; GLUCOSE RETARDATION INDEX; IN-VITRO; OIL HOLDING CAPACITIES; PECTIN; PHYSICOCHEMICAL PROPERTY; PRODUCT CHARACTERIZATIONS; STEAM TREATMENT; WATER/OIL HOLDING CAPACITY;

GLUCOSE;

EID: 85027928928     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.06.001     Document Type: Article

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