Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin
Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21019/1/SBL%2013.pdf |