Ultrasound assisted extraction and characterization of pectin from tomato waste

Food Chemistry

Volumn 198, Issue , 2016, Pages 93-100

  Grassino, Antonela Ninčević ^a   Brnčić, Mladen ^a   Vikić Topić, Dražen ^b   Roca, Sunčica ^b   Dent, Maja ^a   Brnčić, Suzana Rimac ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b RUDER BO KOVI INSTITUTE   (Croatia)

Author keywords

Conventional extraction; NMR and IR spectroscopy; Pectin; Sonication; Tomato waste

Indexed keywords

ESTERS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; PYRENE; SONICATION; ULTRASONIC APPLICATIONS;

CONVENTIONAL EXTRACTION; ENVIRONMENTAL-FRIENDLY; EXTRACTION CONDITIONS; EXTRACTION PROCEDURE; PECTIN; PROCESSING APPROACH; TOMATO WASTES; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

CALCIUM; PECTIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CARBOHYDRATE SYNTHESIS; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CULTIVAR; DISSOLUTION; ESTERIFICATION; FOOD STORAGE; FOOD WASTE; PARTICLE SIZE; PLANT TISSUE; PURIFICATION; SAPONIFICATION; SOLVENT EXTRACTION; TITRIMETRY; TOMATO; ULTRASOUND; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

LYCOPERSICON ESCULENTUM; MAGNETIC RESONANCE SPECTROSCOPY; PECTINS; SONICATION; ULTRASONICS;

EID: 84953354236     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.095     Document Type: Article

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