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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Associação Brasileira de Polímeros
2005-06-01
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| Series: | Polímeros |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282005000200012 |