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Extraction and process optimization of bael fruit pectin

Pectin was extracted at temperature of 100 and 120°C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that th...

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Detalles Bibliográficos
Autores principales: Maskey, Bunty, Dhakal, Drishya, Pradhananga, Mahalaxmi, Shrestha, Nabindra Kumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189606/
https://www.ncbi.nlm.nih.gov/pubmed/30349682
http://dx.doi.org/10.1002/fsn3.761