Effect of Pomace Drying on Apple Pectin-Reference-Cited by-同舟云学术

Effect of Pomace Drying on Apple Pectin

Published:2002-05 Issue:3 Volume:35 Page:216-221
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Constenla D.,Ponce A.G.,Lozano J.E.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Official Methods of Analysis,1984

2. Measurement of gelpoint temperature and modulus in pectin gels;ARENAZ;Journal of Food Science,1998

3. Extraction of pectin from sugar-beet pulp and intrinsic viscosity–molecular weight relationship of pectin solutions;ARSLAN;Journal of Food Science and Technology,1995

4. Determining setting temperature of high-methoxyl pectin gels;BARFOD;Food Technology,1990

5. Evaluation of some methods for isolation of pectin from apple pomace;BHALLA;National Academy Sciences Letters,1993

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of heat supply method on drying kinetics of apple and nectarine pomace;Biomass Conversion and Biorefinery;2024-04-24

2. The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks;Journal of the Science of Food and Agriculture;2023-10-31

3. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds;Foods;2023-02-13

4. Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison;International Journal of Biological Macromolecules;2022-12

5. Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel;Food Bioscience;2022-10