Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant

Bioresource Technology

Volumn 100, Issue 12, 2009, Pages 3147-3151

  Yapo, Beda M ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Agro residues; Esterification; Gelling biopolymers; Natural extractant; Physicochemical properties

Indexed keywords

ACID SOLVENTS; AGRO-RESIDUES; AVERAGE MOLECULAR WEIGHTS; CELL WALLS; ENVIRONMENT-FRIENDLY; EXTRACTABILITY; EXTRACTANTS; EXTRACTION CONDITIONS; FUNCTIONAL PROPERTIES; GALACTURONIC ACIDS; GELLING BIOPOLYMERS; LEMON JUICES; NATURAL EXTRACTANT; PHYSICOCHEMICAL PROPERTIES; QUALITY CHARACTERISTICS; SOLUBLE SOLIDS;

BIOMOLECULES; BIOPOLYMERS; CITRIC ACID; ESTERIFICATION; ESTERS; FRUITS; GELATION; MOLECULAR WEIGHT; POLYMERS; POLYSACCHARIDES; SUGAR (SUCROSE); VISCOSITY;

ACIDS;

CITRIC ACID; GALACTURONIC ACID; PECTIN; SOLVENT; SUCROSE;

CITRIC ACID; PHYSICOCHEMICAL PROPERTY; PLANT EXTRACT; POLYMER; SOLVENT;

ARTICLE; CELL WALL; CONTROLLED STUDY; ESTERIFICATION; EXTRACTION; GEL; LEMON JUICE; MOLECULAR WEIGHT; NONHUMAN; PASSION FRUIT; PRIORITY JOURNAL; SOLID; SOLUBILITY; VISCOSITY;

BEVERAGES; CITRIC ACID; CITRUS; PASSIFLORA; PECTINS; PLANT EXTRACTS;

CITRUS LIMON; PASSIFLORA EDULIS;

EID: 62649092463     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.01.039     Document Type: Article

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