Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating

Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels

(2020) Rubaiyi M. Zaid et al.   FOOD AND BIOPRODUCTS PROCESSING

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

(2018) Li-Zhen Deng et al.   FOOD CHEMISTRY

Properties of subcritical water-hydrolyzed passion fruit ( Passiflora edulis ) pectin

(2018) Khwanjai Klinchongkon et al.   FOOD HYDROCOLLOIDS

Pomegranate peel pectin can be used as an effective emulsifier

(2018) Xi Yang et al.   FOOD HYDROCOLLOIDS

Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties

(2018) Marcela Albuquerque Cavalcanti de Albuquerque et al.   Journal of Functional Foods

Analysis and model-based optimization of a pectin extraction process

(2018) Ricardo F. Caroço et al.   JOURNAL OF FOOD ENGINEERING

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media

(2017) Lúcia Cristina Vriesmann et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enzymatic extraction of pectin from passion fruit peel ( Passiflora edulis f. flavicarpa ) at laboratory and bench scale

(2017) Juliana Vasco-Correa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

(2016) Seyed Saeid Hosseini et al.   CARBOHYDRATE POLYMERS

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

(2016) Z. Lin et al.   FOOD CHEMISTRY

Extraction of pectin from passion fruit peel assisted by ultrasound

(2016) Cibele Freitas de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

(2015) Clare Kyomugasho et al.   FOOD CHEMISTRY

Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods

(2015) Cibele Freitas de Oliveira et al.   Innovative Food Science & Emerging Technologies

Process variables influence on microwave assisted extraction of pectin from waste Carcia papaya L. peel

(2015) J. Prakash Maran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel

(2014) K. Thirugnanasambandham et al.   CARBOHYDRATE POLYMERS

Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

(2014) Malgorzata Dominiak et al.   FOOD HYDROCOLLOIDS

High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel

(2014) Kharidah Muhammad et al.   FOOD HYDROCOLLOIDS

Microwave assisted extraction as an important technology for valorising orange waste

(2014) Thomas M. Attard et al.   NEW JOURNAL OF CHEMISTRY

Polysaccharide extraction from Abelmoschus esculentus: Optimization by response surface methodology

(2013) Vahid Samavati   CARBOHYDRATE POLYMERS

Optimization of microwave assisted extraction of pectin from orange peel

(2013) J. Prakash Maran et al.   CARBOHYDRATE POLYMERS

Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating

(2013) Fernanda L. Seixas et al.   FOOD HYDROCOLLOIDS

Pectin extracted from apple pomace and citrus peel by subcritical water

(2013) Xin Wang et al.   FOOD HYDROCOLLOIDS

Structural characterization of cell wall pectin fractions in ripe strawberry fruits using AFM

(2012) Sara Posé et al.   CARBOHYDRATE POLYMERS

Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

(2012) Maria Emilia Latorre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electromagnetic and thermal history during microwave heating

(2011) T. Santos et al.   APPLIED THERMAL ENGINEERING

RHEOLOGICAL AND MACROMOLECULAR QUALITY OF PECTIN EXTRACTED WITH NITRIC ACID FROM PASSION FRUIT RIND

(2011) M.H.G. CANTERI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Application of Doehlert Design in the Optimization of Microwave-Assisted Extraction for Determination of Zinc and Copper in Cereal Samples Using FAAS

(2009) Mostafa Khajeh et al.   Food Analytical Methods

Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali

(2009) Ming-Ming Yan et al.   FOOD CHEMISTRY

Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature

(2009) Beda M. Yapo   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Anti-Tumor Constitute Mollugin from Traditional Chinese MedicineRubia cordifolia: Comparative Study of Classical and Microwave Extraction Techniques

(2009) Wenyan Ma et al.   SEPARATION SCIENCE AND TECHNOLOGY

The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace

(2007) Ram Sanati Faravash et al.   FOOD HYDROCOLLOIDS