Optimization of pectin extraction from durian rind (durio zibethinus) using response surface methodology

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Wai, Wong Weng ^a   Alkarkhi, Abbas F M ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Degree of esterification; Durian rind pectin; Experimental design; Response surface methodology; Yield

Indexed keywords

PECTIN;

ARTICLE; BOMBACACEAE; CHEMISTRY; ESTERIFICATION; FRUIT; HEAT; ISOLATION AND PURIFICATION; PH; STATISTICAL MODEL; TIME;

BOMBACACEAE; ESTERIFICATION; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MODELS, STATISTICAL; PECTINS; TIME FACTORS;

DURIO ZIBETHINUS;

EID: 70349696200     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01331.x     Document Type: Article

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