A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties

Traditional methods of pectin extraction led to drop quality, yield, functional properties, and excessive time. The objective of our research is to produce high-quality pectin from apple pomace as food processing by-product. Four nonconventional methods of extraction (microwave, ultrasound, citric a...

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Detalles Bibliográficos
Autores principales: Mahmoud, Marwa Hanafy, Abu-Salem, Ferial Mohamed, Azab, Dina El-Sayed Helmy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9792233/
https://www.ncbi.nlm.nih.gov/pubmed/36578434
http://dx.doi.org/10.1155/2022/2865921

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9792233/
https://www.ncbi.nlm.nih.gov/pubmed/36578434
http://dx.doi.org/10.1155/2022/2865921

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