Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Autor: Sergio Valdivia-Rivera, Iván Emanuel Herrera-Pool, Teresa Ayora-Talavera, Manuel Alejandro Lizardi-Jiménez, Ulises García-Cruz, Juan Carlos Cuevas-Bernardino, José Manuel Cervantes-Uc, Neith Pacheco

Publikováno v: Foods, Vol 10, Iss 9, p 2093 (2021)

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understandin

Externí odkaz: https://doaj.org/article/ddf5bd4567014a00910ad655139b9299

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Autor: Teresa Ayora-Talavera, Neith Pacheco, Juan Carlos Cuevas-Bernardino, M.A. Lizardi-Jiménez, Iván Emanuel Herrera-Pool, Ulises García-Cruz, José M. Cervantes-Uc, Sergio Valdivia-Rivera

Publikováno v: Foods, Vol 10, Iss 2093, p 2093 (2021)
Foods
Volume 10
Issue 9

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understandin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04e760e2247b12ee35c663ce9ce3ac84
https://doi.org/10.3390/foods10092093

Kinetics of the color difference and chroma in the thermal process pulp mango (Mangifera indica L.) Haden variety

Autor: Williams Castillo Martinez, Damián Manayay Sánchez, Albert Ibarz, Lenin Palacios Ambrocio

Publikováno v: Scientia Agropecuaria, Vol 4, Iss 3, Pp 181-190 (2013)
Scientia Agropecuaria; Vol. 4 No. 3 (2013): July-September; 181-190
Scientia Agropecuaria; Vol. 4 Núm. 3 (2013): Julio-Septiembre; 181-190
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU

We have studied the kinetics of the color difference and chroma in the thermal process simple pulp (16 ° Brix) and concentrate (28 °Brix) Haden handle at different temperatures, the statistical variation of the colorimetric parameters L*, AE* and �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba89d1363586d95a798025ebe82ed7c3
https://doi.org/10.17268/sci.agropecu.2013.03.04

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