Efficient Extraction and Characterization of Pectin from Pomelo Peel by Sequential Ultrasonic and Radio Frequency Treatment
Author:
Funder
Key Research and Development Project in Shaanxi Province of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03538-2.pdf
Reference44 articles.
1. Cilingir, S., Duran, G., Goekyildiz, B., Goksu, A., Sabanci, S., & Cevik, M. (2023). Optimization of pectin extraction from lemon peel powder by ohmic heating using full factorial design. Food and Bioprocess Technology, 17(3), 650–660. https://doi.org/10.1007/s11947-023-03272-1
2. Cui, J., Zhao, C., Feng, L., Han, Y., Du, H., Xiao, H., & Zheng, J. (2021). Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends in Food Science and Technology, 110, 39–54. https://doi.org/10.1016/j.tifs.2021.01.077
3. Dranca, F., Vargas, M., & Oroian, M. (2020). Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids, 100, 105383. https://doi.org/10.1016/j.foodhyd.2019.105383
4. Gao, J., Wu, M., Du, S., Zhang, H., Wang, S., & Ling, B. (2023a). Recent advances in food processing by radio frequency heating techniques: A review of equipment aspects. Journal of Food Engineering, 357, 111609. https://doi.org/10.1016/j.jfoodeng.2023.111609
5. Gao, J., Zhang, H., Wang, S., & Ling, B. (2023b). Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction. Innovative Food Science and Emerging Technologies, 90, 103518. https://doi.org/10.1016/j.ifset.2023.103518
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