Advances in the pectin production process using novel extraction techniques: A review-Reference-Cited by-同舟云学术

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Advances in the pectin production process using novel extraction techniques: A review

Published:2017-01 Issue: Volume:62 Page:239-250
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Adetunji Lanrewaju Ridwan^ORCID,Adekunle Ademola^ORCID,Orsat Valérie,Raghavan Vijaya

Funder

National Science and Engineering Research Council of Canada (NSERC)

Fonds de recherche du Québéc – Nature et technologies (FRQNT)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference94 articles.

1. Pectic substances in onion and garlic skins;Alexander;Journal of the Science of Food and Agriculture,1973

2. Synthesis and characterization of pectin derivative with antitumor property against Caco-2 colon cancer cells;Almeida;Carbohydrate Polymers,2015

3. Hydrocolloids in gluten-free breads: A review;Anton;International Journal of Food Sciences and Nutrition,2008

4. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

5. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit;Bagherian;Chemical Engineering and Processing: Process Intensification,2011

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2. Optimization of ultrasounds assisted extraction of polysaccharides from cladodes of Opuntia ficus-indica using response surface methodology;Sustainable Chemistry and Pharmacy;2024-02

3. An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents;Carbohydrate Polymers;2024-02

4. Microwave-assisted extraction of pectin from orange peel using deep eutectic solvents;Sustainable Chemistry and Pharmacy;2024-02

5. Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides;Food Bioscience;2024-02

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