Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid

LWT

Volumn 49, Issue 1, 2012, Pages 108-116

  Vriesmann, Lúcia Cristina ^a   Teófilo, Reinaldo Francisco ^b   Lúcia de Oliveira Petkowicz, Carmen ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Acetyl; Cacao pod husks; Citric acid; LM pectin; Response surface methodology; Rheology

Indexed keywords

CITRIC ACID; EXTRACTION; NON NEWTONIAN FLOW; RHEOLOGY; SHEAR THINNING; SURFACE PROPERTIES;

ACETYL; CACAO POD HUSKS; CENTRAL COMPOSITE DESIGNS; CONCENTRATED SOLUTION; EXTRACTION CONDITIONS; LM PECTIN; RESPONSE SURFACE METHODOLOGY; SHEAR-THINNING BEHAVIOR;

CARBOXYLIC ACIDS;

THEOBROMA CACAO;

EID: 84862681790     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.018     Document Type: Article

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