Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins-Reference-Cited by-同舟云学术

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Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins

Published:2011-07 Issue:1 Volume:34 Page:1173-1181
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Vriesmann Lúcia Cristina,de Mello Castanho Amboni Renata Dias,de Oliveira Petkowicz Carmen Lúcia

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference71 articles.

1. Lignin determination;Adams;Methods Carbohydr. Chem.,1965

2. Cocoa pod husk pectin;Adomako;Phytochemistry,1972

3. Official Methods of Analysis;AOAC,2005

4. Chemical evaluation and digestibility of cocoa (Theobroma cacao) byproducts fed to goats;Aregheore;Trop. Anim. Health Prod.,2002

5. La cáscara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas;Barazarte;Arch. Latinoam. Nutr.,2008

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1. Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology;Food Chemistry;2024-11

2. Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization;Heliyon;2024-08

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