High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

De la Peña Armada, R.; Villanueva-Suárez, M. J.; Mateos-Aparicio, I

doi:10.1007/s00217-020-03524-w

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High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

Author(s): R. De la Peña Armada , M. J. Villanueva-Suárez , I. Mateos-Aparicio

Publication date (Electronic): June 02 2020

Journal: European Food Research and Technology

Publisher: Springer Science and Business Media LLC

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Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Glenn R. Gibson, Robert Hutkins, Mary Sanders … (2017)

With the continued interest in the role of the gut microbiota in health, attention has now turned to how to harness the microbiota for the benefit of the host. This Consensus Statement outlines the definition and scope of the term 'prebiotic' as determined by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics in December 2016.