Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin-Reference-Cited by-同舟云学术

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Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin

Published:2017-04 Issue: Volume:65 Page:57-67
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Petkowicz C.L.O.,Vriesmann L.C.,Williams P.A.

Funder

National Counsel of Technological and Scientific Development (CNPq)

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake;Al-Sayed;Annals of Agricultural Science,2013

2. Functionality and yield of pectin extracted from Palmyra palm (Borassus aethiopum Mart) fruit;Assoi;LWT – Food Science and Technology,2014

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

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. The structure, function, and biosynthesis of plant cell wall pectic polysaccharides;Caffall;Carbohydrate Research,2009

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