Which mango processing residues are suitable for pectin recovery in terms of yield, molecular and techno-functional properties of extractable pectins?

• المؤلفون الرئيسيون: S. Neidhart, S. Sirisakulwat, A. Nagel, P. Sruamsiri, R. Carle
• التنسيق: كتاب
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77955235649&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48736

Mimicking industrial pectin recovery, two typical procedures of hot-acid extraction were applied to exemplarily selected mango by-products on a laboratory scale to explore the suitability of the latter in terms of crude and starch-corrected yield, composition as well as molecular and techno-function...