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Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace
Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%–25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained hig...
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| Izdano u: | Foods |
|---|---|
| Glavni autori: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2013
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5302309/ https://ncbi.nlm.nih.gov/pubmed/28234301 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods3010001 |
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