Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process
Author:
Affiliation:
1. Faculty of Health Sciences, Department of Nutrition and Dietetics Munzur University Tunceli Turkey
2. Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13689
Reference54 articles.
1. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds
2. Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration
3. Application of ohmic heating technique to approach near-ZLD during the evaporation process of seawater
4. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit
5. Electrical conductivity changes of minced beef–fat blends during ohmic cooking
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