Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication-Reference-Cited by-同舟云学术

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Published:2018-05-22 Issue:6 Volume:83 Page:1613-1621
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

La Cava Enzo L.¹^ORCID,Gerbino Esteban²,Sgroppo Sonia C.¹,Gómez-Zavaglia Andrea²^ORCID

Affiliation:

1. the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas; Naturales y Agrimensura; UNNE, Av. Libertad 5460 RA3400 Corrientes Argentina

2. the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata); Calle 47 y 116 RA 1900 La Plata Buenos Aires Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14183/fullpdf

Reference34 articles.

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2. Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties;Bayar;Food Chemistry,2017

3. Utilization of mango peels as a source of pectin and polyphenolics;Berardini;Innovative Food Science & Emerging Technologies,2005