Characterization of pectin extracted from pomelo peel using pulsed ultrasound assisted extraction and acidic hot water extraction process
In the present study, the characteristic properties namely XRD, FTIR, DSC, TGA and FESEM analyses of pectin extracted from pomelo fruit peel using pulsed ultrasound assisted extracted (PUUAE) were compared with those of pectin obtained with the conventional acidic hot water extraction (AHWE) process...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000823 |