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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Bibliografische gegevens

Hoofdauteur:	Chua, Jubilee Joy V. (Auteur)
Andere auteurs:	Dognidon, Kenneth Andrew R. (adviser.)
Formaat:	Thesis
Taal:	Engels
Gepubliceerd in:	Quezon City College of Home Economics, University of the Philippines Diliman, 2018.
Onderwerpen:	Pomelo. Pomelo peel. Pectin extraction.
Online toegang:	Also available in UP Diliman Digital Archives