The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure-Reference-Cited by-同舟云学术

The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

Published:2024-06 Issue: Volume:151 Page:109875
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

De Laet Elien^ORCID,Bernaerts Tom^ORCID,Dewettinck Koen^ORCID,Hendrickx Marc E.^ORCID,Van Loey Ann M.^ORCID

Funder

Flanders Innovation and Entrepreneurship Agency

Hercules Foundation

Herculesstichting

Fonds Wetenschappelijk Onderzoek Vlaanderen

Publisher

Elsevier BV

Reference46 articles.

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2. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

3. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

4. Extraction and physicochemical characterization of pectin from tomato processing waste;Alancay;Food Measure,2017

5. Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice;Atencio;Food Chemistry,2022

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3. Systematic multistep extraction process for the total valorization of fiber fractions from fruit seeds;LWT;2024-09

4. Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure;LWT;2024-08

5. How particle size reduction improves pectin extraction efficiency in carrot pomace;LWT;2024-06