Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

Carbohydrate Polymers

Volumn 106, Issue 1, 2014, Pages 179-189

  Minjares Fuentes, R ^a   Femenia, A ^a   Garau, M C ^a   Meza Velazquez J A ^b   Simal, S ^a   Rossello C ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b UNIVERSIDAD JUÁREZ DEL ESTADO DE DURANGO   (Mexico)

Author keywords

Degree of esterification; Grape pomace; Molecular weight; Pectin; Response surface methodology; Ultrasound assisted extraction

Indexed keywords

CITRIC ACID; ESTERIFICATION; ESTERS; EXTRACTION; MATHEMATICAL MODELS; MOLECULAR WEIGHT; PYRENE; SURFACE PROPERTIES;

AVERAGE MOLECULAR WEIGHT; BOXBEHNKEN DESIGN (BBD); EXTRACTION TEMPERATURES; GRAPE POMACE; PECTIC POLYSACCHARIDES; PECTIN; RESPONSE SURFACE METHODOLOGY; ULTRASOUND-ASSISTED EXTRACTION;

OPTIMIZATION;

CITRIC ACID; ESTER; GALACTURONIC ACID; HEXURONIC ACID; PECTIN; SOLVENT;

CELL FRACTIONATION; CELL WALL; CHEMICAL MODEL; CHEMISTRY; DIFFUSION; ECHOGRAPHY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; PROCEDURES; SCANNING ELECTRON MICROSCOPY; ULTRASOUND; VITIS;

CELL FRACTIONATION; CELL WALL; CITRIC ACID; DIFFUSION; ESTERS; HEXURONIC ACIDS; MICROSCOPY, ELECTRON, SCANNING; MODELS, CHEMICAL; MOLECULAR WEIGHT; PECTINS; SOLVENTS; SONICATION; VITIS;

EID: 84896265890     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.02.013     Document Type: Article

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