Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation

The physicochemical characteristics and functional properties of pumpkin (Cucurbita maxima D. var. Cabello de Ángel) pectin obtained by cavitation facilitated extraction from pumpkin pulp have been evaluated and compared with commercial citrus and apple pectins. C. maxima pectin had an Mw value of 9...

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Detalles Bibliográficos
Autores principales: Torkova, Anna A., Lisitskaya, Ksenia V., Filimonov, Ivan S., Glazunova, Olga A., Kachalova, Galina S., Golubev, Vladimir N., Fedorova, Tatyana V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6147495/
https://www.ncbi.nlm.nih.gov/pubmed/30235297
http://dx.doi.org/10.1371/journal.pone.0204261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6147495/
https://www.ncbi.nlm.nih.gov/pubmed/30235297
http://dx.doi.org/10.1371/journal.pone.0204261

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