Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 730-739

  Wang, Wenjun ^a   Ma, Xiaobin ^a   Jiang, Peng ^a   Hu, Lyulin ^a   Zhi, Zijian ^a   Chen, Jianle ^a   Ding, Tian ^a,c   Ye, Xingqian ^a,b,c   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

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

Author keywords

Bioactivity; Grapefruit peel; Pectin; Rheology; Thermal analysis; Ultrasound assisted extraction

Indexed keywords

ACETYLATION; CITRUS FRUITS; DIFFERENTIAL SCANNING CALORIMETRY; EXTRACTION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION ANALYSIS;

CITRUS PARADISI MACF; CONVENTIONAL HEATING EXTRACTIONS; GRAPEFRUIT PEEL; HIGH METHOXYL PECTINS; LOW DEGREE; LOW MOLECULAR WEIGHT; MOLECULAR-WEIGHT DISTRIBUTIONS; PECTIN; PROPERTY; ULTRASOUND-ASSISTED EXTRACTION;

ULTRASONICS;

EID: 84978150665     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.019     Document Type: Article

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