High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energy-efficient high-intensity ultrasound-assisted...

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Detalles Bibliográficos
Autores principales: Torres-Gallo, Ramiro, Bayuelo-Bonilla, Sulibeth, Carpio-Ortiz, Luz, Barreto-Rodríguez, Genisberto, Tirado, Diego F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9307332/
https://www.ncbi.nlm.nih.gov/pubmed/35873805
http://dx.doi.org/10.1155/2022/4606024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9307332/
https://www.ncbi.nlm.nih.gov/pubmed/35873805
http://dx.doi.org/10.1155/2022/4606024

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