Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate
Traditional production of low-methoxyl pectin (LMP) is labor-intensive and environmentally harmful. This study explores using citric acid/sodium citrate as a green extractant for valorizing LMPs from apple pomace. Two types of pectin, AP-5 and AP-8, were extracted at pH 5.0 and 8.0, resulting in LMP...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008988 |
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