Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties-Reference-Cited by-同舟云学术

Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties

Published:2022-10-26 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

RamachandraRao Sonale Swapna¹,Pothuvan Kunnummal Saarika¹²,Sori Nidhi¹,Reddy Jeevan Prasad²³,Khan Mahejibin¹²

Affiliation:

1. Department of Microbiology and Fermentation Technology CSIR ‐ Central Food Technological Research Institute Mysuru India

2. Academy of Scientific and Innovative Research CSIR Ghaziabad India

3. Department of Food Packaging Technology CSIR ‐ Central Food Technological Research Institute Mysuru India

Funder

Indian Council of Medical Research

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17240

Reference48 articles.

1. Extraction of pectin from sugar beet pulp by enzymatic and ultrasound-assisted treatments

2. Extraction and characterization of pectin from peels of lemon (Citrus limon), grape fruit (Citrus paradisi) and sweet orange (Citrus sinensis);Aina V. O.;British Journal of Pharmacology and Toxicology,2012

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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