Evaluation of pectin extractions and their application in the alkaline Maillard reaction

A 2(3) factorial design was used to evaluate the influence of temperature, catalyst and time and esterification degree (DE) of pectin obtained from mango, orange and tangerine peels as well as tamarind seeds by using the acid hydrolysis method. The study showed that a high temperature positively inf...

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Detalles Bibliográficos
Autores principales: Guízar-Amezcua, María-Guadalupe, Pineda-Santana, Alvaro, González-Domínguez, Martha-Isabel, Cajero-Zul, Leonardo-Ramses, Guerrero-Ramírez, Luis-Guillermo, López-Miranda, Armando, Nambo, Apolo, López-Mercado, Janneth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9674671/
https://www.ncbi.nlm.nih.gov/pubmed/36400863
http://dx.doi.org/10.1038/s41598-022-22002-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9674671/
https://www.ncbi.nlm.nih.gov/pubmed/36400863
http://dx.doi.org/10.1038/s41598-022-22002-9

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