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Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteri...

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Detalles Bibliográficos
Autores principales:	Valdivia-Rivera, Sergio, Herrera-Pool, Iván Emanuel, Ayora-Talavera, Teresa, Lizardi-Jiménez, Manuel Alejandro, García-Cruz, Ulises, Cuevas-Bernardino, Juan Carlos, Cervantes-Uc, José Manuel, Pacheco, Neith
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467629/ https://www.ncbi.nlm.nih.gov/pubmed/34574203 http://dx.doi.org/10.3390/foods10092093

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