Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste
Abstract The aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound‐assisted extraction (PUAE) methods using different organic–inorganic acids, their mixtures, and pure water. The extraction temperatu...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-11-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3657 |