Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics

Published 2019 View Full Article

Authors

Keywords

Pomace, Pectin extraction, Kinetics, Functionality, Characterization, Anthocyanins

Journal

FOOD HYDROCOLLOIDS

Volume 102, Issue -, Pages 105592

Publisher

Elsevier BV

Online

2019-12-16

DOI

10.1016/j.foodhyd.2019.105592

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started