I have posted a few stories about different sources for pectin and the possibility of pectins with different functional properties. I have worried about the potential of these as the basis for sustainable businesses by still felt that the potential should be investigated. Recently there have also been stories highlighting health benefits and advantages of [...]
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 Following on the previous entry that identified the valuable compounds normally left in juice wastes, this article on Food Navigator.com reports on work done by researchers from Cameroon and Belgium. While citrus is probably the most used source of pectin, this research indicates the potential of tailoring pectin properties through control of the [...] |
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