Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology

Author:

Priyangini Florentina,Walde Sudhir G.,Chidambaram Ramalingam

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference25 articles.

1. Solids (total) and moisture in flour, method 925.10;AOAC,2005

2. Characterization of pectins and some secondary compounds from Theobroma cacao hulls;Arlorio;Journal of Food Science,2001

3. ). La cascara de cacao (Theobroma cacao L.): Unaposible fuente comercial de pectinas;Barazarte;Archivos Latinoamericanos De Nutricion,2008

4. Polysaccharides of the cocoa pod husk;Blakemore;Journal of the Science of Food and Agriculture,1966

5. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks;Chan;Food Chemistry,2013

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