Ultrasound assisted extraction and characterization of pectin from tomato waste

Author:

Grassino Antonela Ninčević,Brnčić Mladen,Vikić-Topić Dražen,Roca Sunčica,Dent Maja,Brnčić Suzana Rimac

Funder

Croatian Ministry of Science, Education and Sports

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Extraction and characterization of pectin from peels of lemon (Citrus limon), grape fruit (Citrus paradise) and sweet orange (Citrus sinensis);Aina;British Journal of Pharmacology and Toxicology,2012

2. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

3. Isolation and characterization of pectin extracted from lemon pomace during ripening;Azad;Journal of Food and Nutrition Sciences,2014

4. Comparison of structure and emulsifying activity of pectin extracted from apple pomace and apricot pulp;Baississe;World Journal of Dairy and Food Sciences,2010

5. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

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