Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization-Reference-Cited by-同舟云学术

Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization

Published:2017-06-06 Issue:7 Volume:82 Page:1594-1601
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Morales-Contreras Blanca Elizabeth¹,Contreras-Esquivel Juan Carlos²,Wicker Louise³⁴,Ochoa-Martínez Luz Araceli¹,Morales-Castro Juliana¹^ORCID

Affiliation:

1. Dept. de Ingenierías Química y Bioquímica; TecNM/ Inst. Tecnológico de Durango; Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya 34080 Durango México

2. Facultad de Ciencias Químicas; Univ. Autónoma de Coahuila; Ing J. Cárdenas Valdez, República Saltillo Coahuila México

3. Dept. of Food Science and Technology; Univ. of Georgia; Athens GA 30602-7610 U.S.A

4. School of Nutrition and Food Sciences; Lousiana State Univ. Agricultural Center; Baton Rouge LA 70808 U.S.A

Funder

Consejo Nacional de Ciencia y Tecnología

Tecnologico Nacional de Mexico, TecNM. México

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13768/fullpdf

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4. Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum;Basanta;Carbohydr Polym,2012

5. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium;Beaulieu;Intl Dairy J,2001

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