Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent-Reference-Cited by-同舟云学术

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Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent

Published:2023-12 Issue: Volume:3 Page:100339
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Afotey Benjamin,Agbenorhevi Jacob K.,De-Souza Leonard D.K.,Logosu John K.,Kpodo Fidelis M.,Falade Kolawole O.

Funder

Kwame Nkrumah University of Science and Technology

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Effect of okra pectin treatment on quality attributes and consumer acceptability of tiger nut milk and fried yam;Abe-Inge;Cogent Food & Agriculture,2020

2. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour;Adelakun;Food and Chemical Toxicology,2009

3. Okra survey and evaluation of okra pectin extracted at different maturity stages;Agbenorhevi;Cogent Food & Agriculture,2020

4. Identification and quantification of polyphenolic compounds from okra seeds and skins;Arapitsas;Food Chemistry,2008

5. Pasting properties of starch-okra pectin mixed system;Bawa;CYTA-Journal of Food,2020

Cited by 4 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. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

2. Investigation into pectin extraction and technological implementations in the food industry;Journal of the Science of Food and Agriculture;2024-06-08

3. Influence of trona (sodium sesquicarbonate) concentrations and storage period on the physicochemical properties, antinutrients, micronutrients and sensory qualities of dried okra (Abelmoschus esculentus L.) powder;Journal of Stored Products Research;2024-05

4. Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM);Processes;2023-09-29

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