Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosi...

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Bibliographic Details
Main Authors: Luis Condezo-Hoyos, Paola Cortés-Avendaño, Sebastián Lama-Quispe, Yaquelin E Calizaya-Milla, Pablo Méndez-Albiñana, Mar Villamiel
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Ultrasonics Sonochemistry
Subjects:
High Frequency Ultrasound
Green Procedure
High Methoxyl Pectin
Structural Modification
Chemical Modification
Functional Properties
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723004558

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http://www.sciencedirect.com/science/article/pii/S1350417723004558

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