Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosi...

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Autores principales:	Luis Condezo‐Hoyos, Paola Cortés-Avendaño, Sebastián Lama-Quispe, Yaquelin E. Calizaya-Milla, Pablo Méndez-Albiñana, Mar Villamiel
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2023
Materias:	Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Ascorbic Acid chemistry Molecular Weight Monosaccharides Pectins chemistry Life Sciences Agricultural and Biological Sciences Plant Science Polysaccharides and Plant Cell Walls Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Proteins in Food Systems
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