Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace

Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace

Lingonberry pomace (LP) is a by-product rich in valuable bioactive compounds and can be used in the food industry after various treatments and property characterization. This study aimed to evaluate the impact of commercially available enzymes (Viscozyme<sup>®</sup> L, Pectinex<sup>...

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Bibliographic Details
Main Authors:	Simona Šimkutė, Loreta Bašinskienė, Michail Syrpas, Dalia Čižeikienė
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Applied Sciences
Subjects:	lingonberry pomace enzymatic hydrolysis technological properties dietary fiber oligosaccharides
Online Access:	https://www.mdpi.com/2076-3417/15/7/3661
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