Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product-Reference-Cited by-同舟云学术

Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product

Published:2022-02 Issue: Volume:123 Page:107141
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shivamathi Chellam Somasundarar,Gunaseelan Sathaiah,Soosai Michael Rahul^ORCID,Vignesh Nagamalai Sakthi,Varalakshmi Perumal^ORCID,Kumar Rajaram Shyam,Karthikumar Sankar,Kumar R. Vinoth^ORCID,Baskar Rajoo,Rigby Sean Patrick,Syed Asad,Elgorban Abdallah M.,Ganesh Moorthy Innasi Muthu

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference92 articles.

1. Oxalate determination: Analytical problems encountered with certain plant species;Abaza;Journal of the Association of Official Analytical Chemists,1968

2. Characterization of pectins extracted from pomegranate peel and their gelling properties;Abid;Food Chemistry,2017

3. Yield and composition of pectin extracted from Tunisian pomegranate peel;Abid;International Journal of Biological Macromolecules,2016

4. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents;Alothman;Food Chemistry,2009

5. Major tropical fruits market review 2018;Altendorf,2019

Cited by 63 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips;Food Hydrocolloids;2025-01

2. Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring;Food Chemistry;2025-01

3. Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics;Food Hydrocolloids;2024-12

4. Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology;Food Chemistry;2024-11

5. Sequential utilization of Phaseolus lunatus pod (PLP) for the development of pectin and bioethanol: biorefinery approach;Biomass Conversion and Biorefinery;2024-09-11