Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel-Reference-Cited by-同舟云学术

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Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel

Published:2024-03 Issue: Volume:13 Page:100135
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Hossain Md. Murad,Ara Rowshon,Yasmin Farzana,Suchi Mahjabin,Zzaman Wahidu^ORCID

Publisher

Elsevier BV

Reference34 articles.

1. Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening;Azad;J. Food Nutr. Sci.,2014

2. Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review;Putnik;Molecules,2017

3. Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application;Mahmud;Food Res.,2021

4. Water-based extraction of pectin from flavedo and albedo of orange peels;Liu;Chem. Eng. J.,2006

5. Critical reviews in food science and nutrition chemistry and uses of pectin — a review chemistry and uses of pectin — a review;Thakur;Crit. Rev. Food Sci. Nutr.,2009

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