Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification-Reference-Cited by-同舟云学术

Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification

Published:2021-06-11 Issue:9 Volume:56 Page:4669-4679
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Naqash Farah¹^ORCID,Masoodi F. A.¹,Gani Adil¹,Nazir Sadaf¹,Jhan Faiza¹

Affiliation:

1. Department of Food Science and Technology University of Kashmir Srinagar India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15129

Reference50 articles.

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3. Physical properties of pectin–high amylose starch mixtures cross-linked with sodium trimetaphosphate

4. Extraction and characterization of pectin from Saba banana [Musa ’saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study;Castillo‐Israel K.A.T.;International Food Research Journal,2015

5. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks

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