Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace
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DOI: 10.1016/j.foodhyd.2019.105454
Abstract: Abstract The polysaccharides in black tomato pomace (BTP) were extracted by water, cyclohexane-trans-1,2-diamine tetraacetic acid, Na2CO3 and KOH to obtain hemicellulose fraction (HF) and pectic fractions including water-soluble pectin (WEP), chelator-extractable pectin (CEP), sodium carbonate… read more here.
Keywords: black tomato; cep nep; pectin; tomato pomace ... See more keywords