Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 476-483

  Kliemann, Erika ^a   De Simas, Karina Nunes ^a   Amante, Edna R ^a   Prudêncio, Elane Schwinden ^a   Teófilo, Reinaldo F ^b   Ferreira, Márcia M C ^b   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Central composite design; Extraction yield; Passion fruit; Pectin; Response surface methodology

Indexed keywords

PASSIFLORA EDULIS;

EID: 59549099187     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01753.x     Document Type: Article

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