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...
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| Format: | Thesis |
| Jezik: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman, 2018.
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| Online dostop: | Also available in UP Diliman Digital Archives |