Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method

Food Chemistry

Volumn 178, Issue , 2015, Pages 106-114

  Wang, Wenjun ^a,c,d   Ma, Xiaobin ^a,c,d   Xu, Yuting ^a,c,d   Cao, Yongqiang ^e   Jiang, Zhumao ^e   Ding, Tian ^a,c,d   Ye, Xingqian ^a,b,c,d   Liu, Donghong ^a,b,c,d  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

^d Zhejiang Key Laboratory for Agro Food Processing   (China)

^e YANTAI UNIVERSITY   (China)

Author keywords

Comparison; Grapefruit peel; Pectin; Response surface methodology; Ultrasound assisted heating extraction

Indexed keywords

CHEMICAL ANALYSIS; CITRUS FRUITS; HEATING; SURFACE PROPERTIES; ULTRASONICS;

COMPARISON; CONVENTIONAL HEATING EXTRACTIONS; CONVENTIONAL METHODS; EXTRACTION TEMPERATURES; FOURIER TRANSFORM INFRA REDS; OPTIMIZED CONDITIONS; PECTIN; RESPONSE SURFACE METHODOLOGY;

EXTRACTION;

PECTIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; COLOR; ESTERIFICATION; EXTRACTION; FOURIER TRANSFORMATION; GRAPEFRUIT; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; TEMPERATURE; ULTRASOUND; ULTRASOUND ASSISTED HEATING EXTRACTION; ANATOMY AND HISTOLOGY; CHEMISTRY; COMPARATIVE STUDY; HEATING; ISOLATION AND PURIFICATION; VISCOSITY;

CITRUS X PARADISI;

CITRUS PARADISI; HEATING; PECTINS; TEMPERATURE; ULTRASONICS; VISCOSITY;

EID: 84921863724     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.080     Document Type: Article

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