Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105930
Abstract: Abstract Currently about 60–75% of world broccoli production is wasted during harvesting. The aim of the present study was to extract and characterise the pectin present in broccoli stalks and to evaluate its functional properties.… read more here.
Keywords: functional properties; pectin extracted; pectins food; broccoli stalk ... See more keywords
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
Kinetics, mechanism, and thermodynamics of lanthanum adsorption on pectin extracted from durian rind
Sign Up to like & getrecommendations! Published in 2018 at "Journal of environmental chemical engineering"
DOI: 10.1016/j.jece.2018.10.018
Abstract: Abstract The rare-earth elements in aqueous waste streams have received great attention due to their potential to pollute the environment. Lanthanum is one of the most used rare-earth elements in industries and disposed as waste.… read more here.
Keywords: adsorption; thermodynamics; lanthanum; extracted durian ... See more keywords