Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity-Reference-Cited by-同舟云学术

Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity

Published:2023-01-02 Issue:6 Volume:103 Page:3194-3204
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Nidhina K¹²,Abraham Billu¹²,Fontes‐Candia Cynthia³,Martínez‐Abad Antonio³,Martínez‐Sanz Marta³,Nisha P¹²³^ORCID,Lopez‐Rubio Amparo³^ORCID

Affiliation:

1. CSIR – National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram India

2. Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India

3. Food Safety and Preservation Department IATA‐CSIC Paterna Spain

Funder

Council of Scientific and Industrial Research, India

University Grants Commission

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12391

Reference68 articles.

1. Advances and prospects in the food applications of pectin hydrogels

2. Chemistry and medicinal properties of jackfruit (Artocarpus heterophyllus): a review on current status of knowledge;Vazhacharickal PJ;Int J Innov Res Rev,2015

3. A study on the utilization of jack fruit waste

4. Preparation, purification and composition of pectins from Indian fruits and vegetables

5. Microwave‐assisted extraction of pectin from jackfruit rinds using different power levels;Koh PC;Int Food Res J,2014

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