Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation

The physicochemical characteristics and functional properties of pumpkin (Cucurbita maxima D. var. Cabello de Ángel) pectin obtained by cavitation facilitated extraction from pumpkin pulp have been evaluated and compared with commercial citrus and apple pectins. C. maxima pectin had an Mw value of 9...

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Detalhes bibliográficos
Publicado no:PLoS One
Main Authors: Torkova, Anna A., Lisitskaya, Ksenia V., Filimonov, Ivan S., Glazunova, Olga A., Kachalova, Galina S., Golubev, Vladimir N., Fedorova, Tatyana V.
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2018
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6147495/
https://ncbi.nlm.nih.gov/pubmed/30235297
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0204261
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