Valorization of walnut processing waste as a novel resource: Production and characterization of pectin-Reference-Cited by-同舟云学术

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Valorization of walnut processing waste as a novel resource: Production and characterization of pectin

Published:2020-10-19 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Asgari Kianoosh¹,Labbafi Mohsen²,Khodaiyan Faramarz¹^ORCID,Kazemi Milad¹^ORCID,Hosseini Seyed Saeid¹^ORCID

Affiliation:

1. Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran

2. Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources University of Tehran Karaj Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14941

Reference34 articles.

1. Functional properties of dietary fibre prepared from defatted rice bran

2. Antiradical activity of different parts of Walnut (Juglans regia L.) fruit as a function of genotype

3. Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties.

4. Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal

5. New method for quantitative determination of uronic acids

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3. Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method;International Journal of Biological Macromolecules;2024-03

4. Integrated Biorefinery of Walnut Green Husk: Green Extraction of Phenolics and Ethanol Production from Residues;2024

5. NADES assisted integrated biorefinery concept for pectin recovery from kinnow (Citrus reticulate) peel and strategic conversion of residual biomass to L(+) lactic acid;International Journal of Biological Macromolecules;2023-10

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