Influence of acid concentration on extraction and quality of apple pomace pectin/<br> Influência da concentração de ácidos no processo de extração e na qualidade de pectina de bagaço de maçã
In concentrated apple juice processing units the pomace is washed with tap water in order to increase the yield so that the industrial by-product contains no more soluble pectin but only insoluble protopectin. In this article the main objectives were to establish a procedure to prepare the apple pom...
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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Universidade Estadual de Londrina
2006-07-01
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| Collection: | Semina: Ciências Agrárias |
| Sujets: | |
| Accès en ligne: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2518 |
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