Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 758-765

  Peng, Xiao Yan ^a   Mu, Tai Hua ^a   Zhang, Miao ^a   Sun, Hong Nan ^a   Chen, Jing Wang ^a   Yu, Ming ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Functional property; Pectin; Sugar beet pulp; Ultrasound microwave assisted acid method

Indexed keywords

EMULSIFICATION; MICROWAVE HEATING; SUGAR BEETS; ULTRASONICS;

FUNCTIONAL PROPERTIES; INDEPENDENT VARIABLES; PECTIN; POLYSACCHARIDE CHAIN; PROTEIN-POLYSACCHARIDE COMPLEX; RESPONSE SURFACE METHODOLOGY; SOLID-TO-LIQUID RATIO; SUGAR BEET PULP;

SUGAR INDUSTRY;

BETA VULGARIS SUBSP. VULGARIS;

EID: 84923066893     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12678     Document Type: Article

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