Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel-Reference-Cited by-同舟云学术

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Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel

Published:2018-04 Issue: Volume:90 Page:577-582
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Shu-Ying,Liu Jun-Peng,Huang Xuesong,Du Li-Ping,Shi Fu-Lin,Dong Rui,Huang Xiao-Ting,Zheng Kai,Liu Yang,Cheong Kit-Leong

Funder

National Natural Science Foundation

Research and Development Start-up Foundation

Shantou University

Young Innovative Talents Foundation of Guangdong Education Department of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

2. Isolation and characterization of acetylated LM-pectins extracted from okra pods;Alba;Food Hydrocolloids,2015

3. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit;Bagherian;Chemical Engineering and Processing: Process Intensification,2011

4. Characterization of jackfruit (Artocarpus Heterophyllus) waste pectin as influenced by various extraction conditions;Begum;Agriculture and Agricultural Science Procedia,2014

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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4. Polysaccharides from fruit and vegetable wastes and their food applications: A review;International Journal of Biological Macromolecules;2024-09

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