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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| 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 |