Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin

Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

(2016) Túlio Ítalo S. Oliveira et al.   FOOD CHEMISTRY

Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review

(2015) S. Cid-Ortega et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel

(2014) Kharidah Muhammad et al.   FOOD HYDROCOLLOIDS

Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks

(2013) Siew-Yin Chan et al.   FOOD CHEMISTRY

By-product from decoction process ofHibiscus sabdariffaL. calyces as a source of polyphenols and dietary fiber

(2013) Sonia G Sáyago-Ayerdi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

(2013) G. A. Camelo-Méndez et al.   PLANT FOODS FOR HUMAN NUTRITION

Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry

(2012) Thomas Happi Emaga et al.   FOOD HYDROCOLLOIDS

Extraction of pectins with different degrees of esterification from mulberry branch bark

(2010) Lin Liu et al.   BIORESOURCE TECHNOLOGY

Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)

(2009) S.G. Kulkarni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY