Pectins from apple pomace

Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C). The best yield (16.8 %) was obtained using higher temperatu...

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Bibliographic Details
Main Authors: Márcia V. Marcon, Lúcia C. Vriesmann, Gilvan Wosiacki, Eliana Beleski-Carneiro, Carmen L. O. Petkowicz
Format: Article
Language:English
Published: Associação Brasileira de Polímeros 2005-06-01
Series:Polímeros
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282005000200012