Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

In the context of side-stream valorization, this study aimed to gain insight into the functionalization of industrially-generated pumpkin pomace as texturizing ingredient. Given the matrix complexity of pumpkin pomace, composed of crushed peels, seeds and mesocarp, this study focused on the impact o...

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Veröffentlicht in:	Innovative Food Science & Emerging Technologies 2021-05, Vol.69
Hauptverfasser:	Atencio, Sharmaine, Bernaerts, Tom, Liu, Danyang, Reineke, Kai, Hendrickx, Marc, Van Loey, Ann
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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