Optimization of process parameters for pectin extraction using pomelo (Citrus grandis) peel
Pomelo peels, which contribute large amounts of waste to the environment, is converted into pectin, a naturally derived food additive typically used in the preparation of jams, jellies, and low-pH dairy products. The optimal parameters, extraction time and temperature, were determined using response...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Thesis |
| Idioma: | inglês |
| Publicado em: |
Quezon City
College of Home Economics, University of the Philippines Diliman, 2018.
|
| Assuntos: | |
| Acesso em linha: | Also available in UP Diliman Digital Archives |