Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

Title

Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

Authors

Keywords

Pectin-enriched fractions, Carrot leftover, Ultrasound-industrial enzyme-assisted extraction, Carotenoids, Calcium crosslinked gels, Chemical compounds, α-carotene (PubChem CID: 4369188), α-tocopherol (PubChem CID: 14985), Hemicellulase (PubChem CID: 9025-56-3), β-carotene (PubChem CID: 5280489), Lutein (PubChem CID: 5281243), Pectin (PubChem CID: 441476)

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 111, Issue -, Pages 640-646

Publisher

Elsevier BV

Online

2019-05-18

DOI

10.1016/j.lwt.2019.05.085