Extraction, characterization and gelling ability of pectins from Araçá (Psidium cattleianum Sabine) fruits
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DOI: 10.1016/j.foodhyd.2021.106845
Abstract: ABSTRACT Pectins from Araca (Psidium cattleianum Sabine) fruit pulp were extracted, purified and isolated, obtaining the Araca Purified Pectin (APP) under its sodium form. Yield was found 3.5% w/w of the initial dried material. From… read more here.
Keywords: cattleianum sabine; gelling ability; psidium cattleianum;