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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 [...] This interesting article from Food Science Central discusses the fact that many of the components of fruit that are looked for in higher value and healthy fruit juices are actually removed in the juice making process and end up in the waste. Examples are antioxidants that are concentrated in the skin and fibre and [...] |
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