Extraction and physicochemical characterization of pectin from tomato processing waste
Author:
Funder
PIO UNSE-CONICET
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
http://link.springer.com/article/10.1007/s11694-017-9596-0/fulltext.html
Reference46 articles.
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3. H. Kastner, K. Kern, R. Wilde, A. Berthold, U. Einhorn-Stoll, S. Drusch, Structure formation in sugar containing pectin gels: influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin. Food Chem. 144, 44–49 (2014)
4. Y. Jiang, Y. Du, X. Zhu, H. Xiong, M.W. Woo, J. Hu, Physicochemical and comparative properties of pectins extracted from Akebia trifoliata var. Australis peel. Carbohydr. Polym. 87, 1663–1669 (2012)
5. S. G. Kulkarni, P. Vijayanand, Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). LWT Food Sci. Technol. 43, 1026–1031 (2010)
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