Allium cepa (onion) and Allium sativum (garlic) are important members of the
Amaryllidaceae (Alliaceae) family and are being used both as food and medicine for …

Abstract Effects of HCl, H 2 SO 4, HNO 3, citric acid, and acetic acid on the yield, structure,
and emulsifying properties of potato pectins were investigated. Results showed that the …

Subcritical water was used to extract pectin from citrus peel and apple pomace, in which the
effect of extraction temperature on properties of the pectins was investigated. The maximum …

The aim of this work is to characterize the primary structure and physicochemical properties
of natural polysaccharides (GLP) and degraded polysaccharides (GLP UD) from …

This study is the first to extract and characterize pectin from citrus physiological premature
fruit drop. The extraction yield of pectin reached 4.4% by acid hydrolysis method. The …

The effects of ultrasound on the molecular weight of apple pectin were investigated. The
structure and rheological properties of the degradation products were also tentatively …

In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon
peel. A central composite design (CCD) was applied to study the effect of temperature (35 …

The phytonutrient extract helps in the development and manufacturing of nutraceuticals and
food additives. Some of these secondary metabolites, such as polyphenol, anthocyanins …

The chemical extraction and the characterization of polysaccharides from mucilage (MC),
pectin (PC) and total pectic mucilage fraction (TFC) of Opuntia ficus indica cladodes as well …

Ultrasonic degradation has become a promising strategy for producing modified pectin (MP).
In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on …