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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

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