The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 794-800

  Nguyễn, Hà Vhồng ^a   Savage, Geoffrey Peter ^b  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Pectin; Soluble and insoluble oxalates; Total; Water and acid extraction

Indexed keywords

ACID EXTRACTION; DRY MATTERS; EFFECTS OF TEMPERATURE; INSOLUBLE OXALATES; KIWIFRUITS; OXALATE CONTENT; PECTIN; TOTAL;

FRUITS; GOLD; OXALIC ACID;

EXTRACTION;

ACTINIDIA; ACTINIDIA ARGUTA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; DIOSPYROS; DIOSPYROS KAKI;

EID: 84874986720     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12029     Document Type: Article

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