Influence and Kinetic Study of Mango Peel Pectin with Different Esterification Degrees on the Stability of Mango Juice
Pectin was extracted from the peels of Tainong No.1 mango via ultrasound-assisted acid hydrolysis, and four types of pectins with different degrees of esterification (DE) were prepared by alkaline deesterification, namely DEMP1, DEMP2, DEMP3, and DEMP4, with DE values of 66.26%, 55.32%, 47.19%, and...
Salvato in:
| Autori principali: | , , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2026-07-01
|
| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025060189 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|