Pectin extracted from apple pomace and citrus peel by subcritical water

@inproceedings{Wang2014PectinEF,
  title={Pectin extracted from apple pomace and citrus peel by subcritical water},
  author={Xin Wang and Quanru Chen and Xin L{\"u}},
  year={2014}
}
Abstract Subcritical water was used to extract pectin from citrus peel and apple pomace, in which the effect of extraction temperature on properties of the pectins was investigated. The maximum yield of citrus peel pectin (CPP) and apple pomace pectin (APP) were 21.95% and 16.68% respectively. No significant differences were found in FTIR spectra of CPP and APP. According to DSC analysis, the endothermic property of pectin was affected by extraction temperature while the exothermic property of… CONTINUE READING

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