Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 1, Pages e13411
Publisher
Wiley
Online
2017-07-12
DOI
10.1111/jfpp.13411
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam
- (2013) Mariana-Atena Poiana et al. Chemistry Central Journal
- Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam
- (2013) Noureddine Touati et al. FOOD CHEMISTRY
- Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties
- (2013) Pawadee Methacanon et al. FOOD HYDROCOLLOIDS
- Pectin extracted from apple pomace and citrus peel by subcritical water
- (2013) Xin Wang et al. FOOD HYDROCOLLOIDS
- Comparison of two jam making methods to preserve the quality of colored carrots
- (2013) Massimiliano Renna et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration
- (2012) Mariana-Atena Poiana et al. Chemistry Central Journal
- Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam
- (2012) Clarissa Damiani et al. Food Science and Technology
- Chemical composition, functional properties and processing of carrot—a review
- (2011) Krishan Datt Sharma et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits
- (2011) Taha M. Rababah et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor
- (2010) Amit Kumar et al. CARBOHYDRATE POLYMERS
- Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins
- (2010) Manel Masmoudi et al. Food and Bioprocess Technology
- Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation
- (2010) Hyun Jae Rha et al. FOOD HYDROCOLLOIDS
- Rheological, textural, micro-structural and sensory properties of mango jam
- (2010) Santanu Basu et al. JOURNAL OF FOOD ENGINEERING
- Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant
- (2009) Beda M. Yapo 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
- Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions
- (2007) B.B. Koubala et al. FOOD CHEMISTRY
- Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
- (2007) Cristiana Miglio et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now