Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from 'pera' sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 111-118

  Zanella, Karine ^a   Taranto, Osvaldir Pereira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Albedo; Chemical characteristics; Flavedo; Pectin

Indexed keywords

AIR; CHROMATOGRAPHY; CITRIC ACID; CITRUS FRUITS; GEL PERMEATION CHROMATOGRAPHY; SOLAR RADIATION;

ALBEDO; CHEMICAL CHARACTERISTIC; CITRUS SINENSIS L. OSBECK; FLAVEDO; GEL PERMEATION CHROMATOGRAPHY (GPC); HIGH METHOXYL PECTINS; OPERATING CONDITION; PECTIN;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

CITRUS SINENSIS; PERA;

EID: 84930947137     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.033     Document Type: Article

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