Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme<sup>®</sup> L, Pectinex<sup>®</sup> Ultra Tropical, Pectinex<sup>®</sup> Yieldmash Plus,...

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Bibliographic Details
Main Authors: Jolita Jagelaviciute, Loreta Basinskiene, Dalia Cizeikiene, Michail Syrpas
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
cranberry pomace
enzymatic hydrolysis
dietary fiber
technological properties
Online Access:https://www.mdpi.com/2304-8158/11/15/2321

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