Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water

Author:

Benito-Román Ó.ORCID,Melgosa R.ORCID,Illera A.E.,Sanz M.T.ORCID,Beltrán S.ORCID

Funder

European Regional Development Fund

Consejería de Educación, Junta de Castilla y León

Agencia Estatal de Investigación

Publisher

Elsevier BV

Reference50 articles.

1. Study of subcritical water scale-up from laboratory to pilot system for brewer's spent grain valorization;Alonso-Riaño;Industrial Crops and Products,2023

2. Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer's spent grain;Alonso-Riaño;Food Chemistry,2021

3. Pectic oligosaccharides from agricultural by-products: Production, characterization and health benefits;Babbar;Critical Reviews in Biotechnology,2016

4. Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor;Baldassarre;Food Chemistry,2018

5. The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review;Basak;Food Research International,2022

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