Characterization of pectin extracted from banana peels of different varieties

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

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

Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health

(2015) Aline Pereira et al.   JOURNAL OF ETHNOPHARMACOLOGY

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

Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization

(2010) Bockki Min et al.   BIORESOURCE TECHNOLOGY

Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability

(2009) Agustín Rascón-Chu et al.   FOOD CHEMISTRY

Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

(2009) Benoît Bargui Koubala et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

(2007) Thomas Happi Emaga et al.   BIORESOURCE TECHNOLOGY

Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

(2007) Thomas Happi Emaga et al.   FOOD CHEMISTRY