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Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars

The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and d...

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Detalles Bibliográficos
Autores principales:	Gurev, Angela, Cesko, Tatiana, Dragancea, Veronica, Ghendov-Mosanu, Aliona, Pintea, Adela, Sturza, Rodica
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379369/ https://www.ncbi.nlm.nih.gov/pubmed/37509865 http://dx.doi.org/10.3390/foods12142773

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