Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.12.096
Abstract: In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization. The optimization process showed that the maximum extraction yield was… read more here.
Keywords: characterization pectin; extracted sour; pectin; optimization ... See more keywords
Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Field Robotics"
DOI: 10.5539/jfr.v9n5p67
Abstract: East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste… read more here.
Keywords: stages ripening; characterization pectin; peel; pectin ... See more keywords