Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace

Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%–25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained hig...

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Detalles Bibliográficos
Autores principales: Yapo, Beda M., Koffi, Kouassi L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302309/
https://www.ncbi.nlm.nih.gov/pubmed/28234301
http://dx.doi.org/10.3390/foods3010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302309/
https://www.ncbi.nlm.nih.gov/pubmed/28234301
http://dx.doi.org/10.3390/foods3010001

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