QR kód

High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties

Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box–Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5–40 min), temperature (105–135 °C), and solid to liquid...

Celý popis

Uloženo v:
Hlavní autoři: Thanaporn Pinkaew, Woorawee Inthachat, Chanakan Khemthong, Varongsiri Kemsawasd, Nattira On-Nom, Piya Temviriyanukul
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2024-02-01
Edice:Foods
Témata:
agricultural waste
cocoa
cocoa husk
genotoxicity
pectin
physicochemical properties
On-line přístup:https://www.mdpi.com/2304-8158/13/5/669
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky