Results 251 to 260 of about 100,894 (310)

Casein and pectin: Structures, interactions, and applications

, 2020
Background Proteins and polysaccharides are the most abundant biomaterials and often present together in food and biological systems. The exploitation of protein-polysaccharide interactions offers opportunities for the design of new ingredients and ...
Wusigale, L. Liang, Yangchao Luo
semanticscholar   +1 more source

Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating

, 2021
Fruit waste has significant valorization potential as a source of pectin for use in numerous applications. The initial objective was to determine the optimal parameters of conventional and microwave-assisted heating to achieve maximum yield for pectin ...
Thi Anh Dao, H. Webb, François Malherbe
semanticscholar   +1 more source

The Bactericidal Action of Pectin and Metal Pectinates

American Journal of Digestive Diseases, 1939
1. Pectin does not possess bactericidal power. 2. Metal pectinates exert bactericidal action. 3. Silver pectinate has the greatest bactericidal action of any of the metal pectinates we have studied.
openaire   +1 more source

Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics

Food Hydrocolloids, 2020
Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using microwave (MW) at 110 °C/5 min, ultrasound (US) at 70 °C/30 min and conventional heating (CH) at 110 °C/90 min.
Sucheta, N. Misra, S. Yadav
semanticscholar   +1 more source

Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.

International Journal of Biological Macromolecules, 2019
In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization.
S. Hosseini, F. Khodaiyan, M. Kazemi, Z. Najari   +3 more
semanticscholar   +1 more source

Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method.

Food Chemistry, 2019
Microwave and conventional heating methods were used to extract pectin from lime peel waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant ratios (1:20 or 1:40).
P. Rodsamran, R. Sothornvit
semanticscholar   +1 more source

Characterization of Pectin

Science, 1946
C H, HILLS, R, SPEISER
openaire   +3 more sources

Pectin

2015
Pectin is a family of complex polysaccharides that occur as structural materials in all land-growing plants. Its main utilization is on the food industry mainly due to his gelling properties. Recently, pectin has been exploited for different biomedical applications namely for drug delivery and for tissue engineering.
Rodrigues, Célia Fortuna, Faria, Liliana, Andrade, José Carlos   +2 more
openaire   +2 more sources

Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films

, 2022
Aditi Sood, C. S. Saini
semanticscholar   +1 more source

Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

, 2021
Hui Wang, Jun Wang, A. Mujumdar, Xinwen Jin, Zi-Liang Liu, Yue Zhang, Hongwei Xiao   +6 more
semanticscholar   +1 more source