Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste
出版年份 2021 全文链接
标题
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste
作者
关键词
Pulsed electric field, Microwave extraction, Artificial neural network, Pectin, Jackfruit core, Box-Behnken design
出版物
Innovative Food Science & Emerging Technologies
Volume 74, Issue -, Pages 102844
出版商
Elsevier BV
发表日期
2021-09-30
DOI
10.1016/j.ifset.2021.102844
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods
- (2021) Naciye Kutlu et al. Food and Bioprocess Technology
- Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
- (2021) Lucie G. Moens et al. Innovative Food Science & Emerging Technologies
- Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods
- (2021) Jianjun Zheng et al. FOOD HYDROCOLLOIDS
- Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state
- (2021) Hui Wang et al. Innovative Food Science & Emerging Technologies
- Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review
- (2020) Marie Carene Nancy Picot-Allain et al. FOOD REVIEWS INTERNATIONAL
- Microwave and ultrasound assisted extraction of pectin from various fruits peel
- (2020) Pınar Karbuz et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study
- (2020) Melani Purnika Mudugamuwa Arachchige et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network
- (2020) V. Srikanth et al. COMPUTERS AND ELECTRONICS IN AGRICULTURE
- Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin
- (2020) Lucie G. Moens et al. Innovative Food Science & Emerging Technologies
- Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality
- (2020) Yarrakula Srinivas et al. Innovative Food Science & Emerging Technologies
- Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating
- (2020) Thi Anh Thu Dao et al. FOOD HYDROCOLLOIDS
- Efficient Hybrid Method of FEA-Based RSM and PSO Algorithm for Multi-Objective Optimization Design for a Compliant Rotary Joint for Upper Limb Assistive Device
- (2019) Ngoc Le Chau et al. MATHEMATICAL PROBLEMS IN ENGINEERING
- Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process
- (2019) Dong-Lin Su et al. FOOD CHEMISTRY
- Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes
- (2019) Sucheta et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction
- (2019) Nerea Muñoz-Almagro et al. CARBOHYDRATE POLYMERS
- Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach
- (2019) Naveen K. Mahanti et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds
- (2019) Abdur Rehman et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste
- (2019) Animesh Singh Sengar et al. ULTRASONICS SONOCHEMISTRY
- Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques
- (2019) Florina Dranca et al. FOOD HYDROCOLLOIDS
- Hydrogen production by microwave based plasma dissociation of water
- (2019) Ghassan Chehade et al. FUEL
- Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation
- (2019) Vitalij Novickij et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics
- (2019) Sucheta et al. FOOD HYDROCOLLOIDS
- Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes
- (2019) Weiping Jin et al. FOOD HYDROCOLLOIDS
- Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process
- (2018) Yishuo Yang et al. FOOD HYDROCOLLOIDS
- Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
- (2018) Milad Kazemi et al. FOOD CHEMISTRY
- Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound
- (2018) Bruna Bárbara Valero Guandalini et al. FOOD RESEARCH INTERNATIONAL
- Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method
- (2018) Pattrathip Rodsamran et al. FOOD CHEMISTRY
- An experimental system for extraction of pectin from orange peel waste based on the o-core transformer structure
- (2016) Na Yang et al. BIOSYSTEMS ENGINEERING
- Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
- (2015) Wenjun Wang et al. FOOD CHEMISTRY
- Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta
- (2015) Amir Gull et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach
- (2014) R. Minjares-Fuentes et al. CARBOHYDRATE POLYMERS
- Pulsed electric field-assisted modification of pectin from sugar beet pulp
- (2012) Sen Ma et al. CARBOHYDRATE POLYMERS
- Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications
- (2012) E. Puértolas et al. Annual Review of Food Science and Technology
- Application of Ionic Liquids in the Microwave-Assisted Extraction of Pectin from Lemon Peels
- (2012) Huang Guolin et al. Journal of Analytical Methods in Chemistry
- Extraction, characterization and spontaneous gel-forming property of pectin from creeping fig (Ficus pumila Linn.) seeds
- (2011) Rui-hong Liang et al. CARBOHYDRATE POLYMERS
- 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
- 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
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 MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started