Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin-Reference-Cited by-同舟云学术

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Published:2021-01-28 Issue:10 Volume:101 Page:4361-4372
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Lei¹^ORCID,Hu Yang¹,Wang Bei¹^ORCID,Xu Xin¹,Yagoub Abu ElGasim A²,Fakayode Olugbenga Abiola¹³^ORCID,Ma Haile¹^ORCID,Zhou Cunshan¹^ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. Department of Food Science and Nutrition King Saud University Riyadh Saudi Arabia

3. Department of Agricultural and Food Engineering University of Uyo Uyo Nigeria

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11076

Reference55 articles.

1. Innovative preparation, physicochemical characteristics and functional properties of bioactive polysaccharides from fresh okra (Abelmoschus esculentus (L.) Moench)

2. FAOSTAT Food and Agriculture Organization of the United Nations. Available:http://faostat.fao.org. (2018).

3. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties

4. Characterization of pectins extracted from pomegranate peel and their gelling properties

5. The effect of pectin and other constituents on the antioxidant activity of tea

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