Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-022-03513-x.pdf
Reference55 articles.
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2. Sabater C, Sabater V, Olano A, Montilla A, Corzo N (2020) Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation. Food Hydrocoll 98:105238
3. Karbuz P, Tugrul N (2021) Microwave and ultrasound assisted extraction of pectin from various fruits peel. J Food Sci Technol 58(2):641–650
4. Liew SQ, Ngoh GC, Yusoff R, Teoh WH (2016) Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels. Int J Biol Macromol 93:426–435
5. Duan H, Yan X, Azarakhsh N, Huang X, Wang C (2022) Effects of high-pressure pretreatment on acid extraction of pectin from pomelo peel. Int J Food Sci Technol 57(8):5239–5249
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