Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00315-0
Abstract: Abstract In this study, Box–Behnken design was applied to optimize the ultrasound-assisted extraction (UAE) and heating extraction (HE) conditions for pectin production from pistachio green hull (PGH). The pectin extraction yield at optimal condition for… read more here.
Keywords: heating extraction; extraction; pistachio; measurement ... See more keywords