Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Carbohydrate Polymers

Volumn 88, Issue 2, 2012, Pages 441-448

  Guo, Xingfeng ^a,b,c   Han, Dongmei ^a,b,c   Xi, Huping ^a,b,c   Rao, Lei ^a,b,c   Liao, Xiaojun ^a,b,c   Hu, Xiaosong ^a,b,c   Wu, Jihong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c National Engineering Research Center for Fruits and Vegetables Processing   (China)

Author keywords

Activation energy; Gelling property; Navel orange peel; Pectin; Ultra high pressure; Viscosity average molecular weight

Indexed keywords

2-FACTORS; ECO-FRIENDLY; EXTRACTION YIELD; GELLING PROPERTIES; INTRINSIC VISCOSITY; NAVEL ORANGE; OPTIMAL CONDITIONS; PECTIN; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL CHARACTERISTICS; TRADITIONAL HEATING; ULTRAHIGH PRESSURE;

ACTIVATION ENERGY; GELATION; MICROWAVES; OPTIMIZATION; RHEOLOGY;

HEATING;

CITRUS SINENSIS;

EID: 84862806760     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.12.026     Document Type: Article

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