Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
Misshapen carrots were upgraded as orange-colored pectin-enriched fractions (PEFs) useful as gelling agents and containing α- and β-carotenes, lutein, and α-tocopherol, by applying a green process consisting of an ultrasound (US) pretreatment (12.27 W/cm2 power intensity) followed by stirring in cit...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643819305109?via%3Dihub#! http://hdl.handle.net/20.500.12123/5400 https://doi.org/10.1016/j.lwt.2019.05.085 |
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