Optimization of pectin extraction from banana peels with citric acid by using response surface methodology-Reference-Cited by-同舟云学术

Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

Published:2016-05 Issue: Volume:198 Page:113-118
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oliveira Túlio Ítalo S.,Rosa Morsyleide F.,Cavalcante Fabio Lima,Pereira Paulo Henrique F.,Moates Graham K.,Wellner Nikolaus,Mazzetto Selma E.,Waldron Keith W.,Azeredo Henriette M.C.

Funder

BBSRC

Brazilian Agricultural Research Corporation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol;Garna;Journal of Food Science,2007

5. New method for a two-step hydrolysis and chromatographic analysis of pectin neutral sugar chains;Garna;Journal of Agricultural and Food Chemistry,2004

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