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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Detaylı Bibliyografya
Yayımlandı:PLoS One
Asıl Yazarlar: Torkova, Anna A., Lisitskaya, Ksenia V., Filimonov, Ivan S., Glazunova, Olga A., Kachalova, Galina S., Golubev, Vladimir N., Fedorova, Tatyana V.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Public Library of Science 2018
Konular:
Research Article
Online Erişim: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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