Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design
- Author
- WONG WENG WAI1 ; ALKARKHI, Abbas F. M1 ; AZHAR MAT EASA1
[1] School of Industrial Technology, 11800, Universiti Sains Malaysia, Minden, Penang, Malaysia - Source
Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 209-214, 6 p ; ref : 1/4 p
- ISSN
- 0960-3085
- Scientific domain
- Food science technology
- Publisher
- Institution of Chemical Engineers, Rugby
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Estérification Extraction Pectine Plan expérience Rendement Additif alimentaire Fibre alimentaire Gélifiant Polyoside
- Keyword (en)
- Esterification Extraction Pectin Experimental design Yield Food additive Dietary fiber Gelling agent Polysaccharide
- Keyword (es)
- Esterificación Extracción Pectina Plan experiencia Rendimiento Aditivo alimentario Fibra alimenticia Gelificante Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22989741
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.fbp.2010.01.010 
https://dx.doi.org/10.1016/j.fbp.2010.01.010
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