Effects of microwave and ultrasound on the extraction of pectin and its chemical characterisation of banana (Musa sapientum L.) peels
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science"
DOI: 10.26656/fr.2017.4(6).248
Abstract: Pectin is a polysaccharide that is widely used as a food additive in food industries. Banana peels that are discarded by vendors after processing bananas for food products contain a high level of pectin. The… read more here.
Keywords: extraction; extracted pectin; effects microwave; pectin ... See more keywords
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10051064
Abstract: In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and… read more here.
Keywords: processing tomato; extraction; extracted pectin; pectin ... See more keywords