Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp
XY Peng, TH Mu, M Zhang, HN Sun… - … Journal of Food …, 2015 - Wiley Online Library
Response surface methodology was used to optimise pectin recovery from sugar beet pulp
using ultrasound‐/microwave‐assisted acid method (UMAAM). The independent variables …
using ultrasound‐/microwave‐assisted acid method (UMAAM). The independent variables …
超高压处理对甜菜果胶结构及乳化特性的影响
彭小燕， 木泰华， 孙红男， 张苗， 于明， 何伟忠 - 中国农业科学, 2015 - chinaagrisci.com
[Objective] This study aimed to clear the effect of high hydrostatic pressure (HHP) on the
structural and emulsifying properties of sugar beet pectin, and provide a theoretical basis for …
structural and emulsifying properties of sugar beet pectin, and provide a theoretical basis for …
Extraction, Characterization and Optimization of High Ester Pectin from Mango Fruit (Mangifera indica) Waste Using (3) 2 Factorial Design
R Malviya, GT Kulkarni… - Current Nutrition & Food …, 2015 - ingentaconnect.com
A (3) 2-factorial design was employed to optimize extraction of high ester pectin using two
independent variables (extraction time and temperature) from mango fruit waste ie its peels …
independent variables (extraction time and temperature) from mango fruit waste ie its peels …