Subject Areas :
1 - Department of Chemistry, Khoy Branch , Islamic Azad University, khoy , Iran
Keywords:
Abstract :
References:
Ebrahimzadeh,M.A.,M.Azadbakht.2002. Pectin extracted and compared the efficiency , degree of esterification and the percentage of galacturonic acid on the skin of some citrus.Journal of Mazandaran university of Medical Sciences .16(54):52-59.(In Persian).
Fathi ,B. ,Y. Maghsoudlou , M. Ghorbani , M. Khomeiri.2012.Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Research (AGRICULTURAL SSIENCE).22(4).P:465-475.
Faravash,R.S.,Ashtiani F.Z.,2008.The influence of acid volume ,ethanol to e xtract ratio and acid washing time on the yield of pectic substances extraction from peach pomace . Food Hydrocolloids,22:196-202.
Kaufman, B., Christen, P., Veuthey, J. L.(2001). Parameters affecting microwave-assisted extraction of withanolides. PHytochemical Analysis, 2001a. 12. p: 327-331.
Khonsari , N .(2015) . Pectin and its application in the food industry. http://www.qums.ac.ir/portal /file/show File.aspx?ID .(In Persian( .
Mesbahi , G.R. , J.Jamalian .2002. Extraction of Pectin from Sugar- beet Pulp and Investigation of Its Ues in Food Products . Journal of Science and Technology of Agriculture and Natural Resources , Water and soil science.6(2): 125-137.(In Persian).
Zarei,M.2008. Effect of extraction temperature on qualitative characteristics extracted pectin from orange peel. 18th National Congress on Food Technology .Mashad .Iran.(In Persian).
Ebrahimzadeh,M.A.,M.Azadbakht.2002. Pectin extracted and compared the efficiency , degree of esterification and the percentage of galacturonic acid on the skin of some citrus.Journal of Mazandaran university of Medical Sciences .16(54):52-59.(In Persian).
Fathi ,B. ,Y. Maghsoudlou , M. Ghorbani , M. Khomeiri.2012.Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Research (AGRICULTURAL SSIENCE).22(4).P:465-475.
Faravash,R.S.,Ashtiani F.Z.,2008.The influence of acid volume ,ethanol to e xtract ratio and acid washing time on the yield of pectic substances extraction from peach pomace . Food Hydrocolloids,22:196-202.
Kaufman, B., Christen, P., Veuthey, J. L.(2001). Parameters affecting microwave-assisted extraction of withanolides. PHytochemical Analysis, 2001a. 12. p: 327-331.
Khonsari , N .(2015) . Pectin and its application in the food industry. http://www.qums.ac.ir/portal /file/show File.aspx?ID .(In Persian( .
Mesbahi , G.R. , J.Jamalian .2002. Extraction of Pectin from Sugar- beet Pulp and Investigation of Its Ues in Food Products . Journal of Science and Technology of Agriculture and Natural Resources , Water and soil science.6(2): 125-137.(In Persian).
Zarei,M.2008. Effect of extraction temperature on qualitative characteristics extracted pectin from orange peel. 18th National Congress on Food Technology .Mashad .Iran.(In Persian).
