The potential of ohmic heating for pectin extraction from orange waste
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
2. Department of Mechanic Biosystem, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13458
Reference36 articles.
1. A study of factors governing recovery and quality of pectin from fresh mandarin orange waste (peel and pomace);Agarwal P.;Indian Food Packer,1968
2. Electrical conductivity of seawater during ohmic heating
3. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit
4. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
5. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
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