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Extrusion of Apple Pomace Facilitates Pectin Extraction

โœ Scribed by JAE-KWAN HWANG; CHUL-JIN KIM; CHONG-TAI KIM

Book ID
108821663
Publisher
Institute of Food Technologists
Year
1998
Tongue
English
Weight
90 KB
Volume
63
Category
Article
ISSN
0022-1147

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Quality of industrial pectin extracted f
Quality of industrial pectin extracted from peach pomace at different pH and temperatures
โœ Pag๏ฟฝn, Jordi; Ibarz, Alberto; Llorca, Miguel; Coll, Luis ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 75 KB

Two molecular characteristics of pectin related to good gelling properties of the polysaccharide are degree of esteriยฎcation (DE) and length of molecular chain. Industrial pectin from peach pomace was extracted at different pH and temperatures. DE, acetyl content, intrinsic viscosity and molecular w