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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Publicat a:PLoS One
Autors principals: Torkova, Anna A., Lisitskaya, Ksenia V., Filimonov, Ivan S., Glazunova, Olga A., Kachalova, Galina S., Golubev, Vladimir N., Fedorova, Tatyana V.
Format: Artigo
Idioma:Inglês
Publicat: Public Library of Science 2018
Matèries:
Research Article
Accés en línia: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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