Influence of acid concentration on extraction and quality of apple pomace pectin/ Influência da concentração de ácidos no processo de extração e na qualidade de pectina de bagaço de maçã

Autor: Gilvan Wosiacki, Alessandro Nogueira, Eliana Beleski Borba Carneiro, Maria Helene Canteri Schemin, Ardalla Scabio, Heloísa Cristina Ramos Fertonani

Publikováno v: Semina: Ciências Agrárias, Vol 27, Iss 4, Pp 599-612 (2006)

In concentrated apple juice processing units the pomace is washed with tap water in order to increase the yield so that the industrial by-product contains no more soluble pectin but only insoluble protopectin. In this article the main objectives were

Externí odkaz: https://doaj.org/article/5eff753a7ba04feba4e80cbab2cd17b1

Potencial da variedade Joaquina para o processamento de suco clarificado e vinho seco de maçã

Autor: Alessandro Nogueira, Deise Rosana Silva Simões, Gilvan Wosiacki, Heloísa Cristina Ramos Fertonani

Publikováno v: Ciência e Tecnologia de Alimentos. 26:434-440

The classification process of apples to domestic market, around 30% can be considered as a sub-product, but still with some economical value: they are the so-called industrial fruits. They have a very high technological potential and can be used in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c28306977864cfabeeb3b4c66b000db
https://doi.org/10.1590/s0101-20612006000200029

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

Autor: Ardalla Scabio, Maria Helene Canteri Schemim, Eliana Beleski Borba Carneiro, Alessandro Nogueira, Gilvan Wosiacki, Heloísa Cristina Ramos Fertonani

Publikováno v: Brazilian Archives of Biology and Technology, Volume: 52, Issue: 1, Pages: 177-185, Published: FEB 2009
Brazilian Archives of Biology and Technology v.52 n.1 2009
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 52, Iss 1, Pp 177-185 (2009)

In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecbbb0d1592b8a53e70b5d1b7e8e58fe
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023&lng=en&tlng=en