Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response-Reference-Cited by-同舟云学术

Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response

Published:2024-04 Issue: Volume:263 Page:130230
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Iñiguez-Moreno Maricarmen,Pizaña-Aranda José Juan Pablo,Ramírez-Gamboa Diana,Ramírez-Herrera Claudia Angélica,Araújo Rafael G.,Flores-Contreras Elda A.,Iqbal Hafiz M.N.,Parra-Saldívar Roberto,Melchor-Martínez Elda M.

Funder

Tecnológico de Monterrey

Publisher

Elsevier BV

Reference77 articles.

1. Current applications of citrus fruit processing waste: a scientific outlook;Suri;Applied Food Research,2022

2. Characterization of orange peel waste and valorization to obtain reducing sugars;Ayala;Molecules,2021

3. Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach;Fakayode;J Anal Sci Technol,2018

4. Multi-objective optimization of pectin extraction from orange peel via response surface methodology: yield and degree of esterification;Duwee;J. Food Meas. Charact.,2022

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