Development of a protocol for fractionating and characterising fibres from lignocellulosic food waste

This study aims to explore an advanced protocol for characterising dietary fibre (DF) fractions to meet the growing demand for accurate and reliable data. Although current enzymatic-gravimetric approaches, e.g., AOAC and Van Soest analysis, provide information about soluble and insoluble DF quantifi...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Clara Pedrazzani, Pio Viscusi, Andrea Fuso, Augusta Caligiani
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Dietary fibre Food by-products Fractionation Soluble fibre Insoluble fibre
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524003882