Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extrac...

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Detalles Bibliográficos
Autores principales: Jarrín-Chacón, Jenny Paola, Núñez-Pérez, Jimmy, Espín-Valladares, Rosario del Carmen, Manosalvas-Quiroz, Luis Armando, Rodríguez-Cabrera, Hortensia María, Pais-Chanfrau, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914096/
https://www.ncbi.nlm.nih.gov/pubmed/36766116
http://dx.doi.org/10.3390/foods12030590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914096/
https://www.ncbi.nlm.nih.gov/pubmed/36766116
http://dx.doi.org/10.3390/foods12030590

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