Isolation of Pectin from Clementine Peel: A New Approach Based on Green Extracting Agents of Citric Acid/Sodium Citrate Solutions-Reference-Cited by-同舟云学术

Isolation of Pectin from Clementine Peel: A New Approach Based on Green Extracting Agents of Citric Acid/Sodium Citrate Solutions

Published:2021-01-04 Issue:2 Volume:9 Page:833-843
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

He Caian¹,Sampers Imca¹,Raes Katleen¹^ORCID

Affiliation:

1. Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium

Funder

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.0c07422

Reference51 articles.

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2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

3. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

4. Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract’s global yield and mechanism

5. FAO. Clementine Production in 2018, Crops/Regions/World List/Production Quantity (Pick Lists). UN Food Agric. Organ. Corp. Stat. Database 2018.

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