M. Naghshineh

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The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50 U/g lime peel) at ambient pressure, 100 and 200 MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid(More)
A novel method for automated determination pectin degree of esterification (DE) using micro sequential injection lab-on-valve (μSI-LOV) system is developed. A face-centered central composite response surface methodology (RSM) was used to optimise system parameters. A calibration graph for determination of non-esterified galacturonic acid (GalA) content in(More)
In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextraction (HS-SPME). The peak areas of 13 target orange flavor(More)
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