Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Joel Padilla Rivadeneira"'
Publikováno v:
Journal of Advanced Research in Fluid Mechanics and Thermal Sciences. 98:106-117
This study utilized 'saba' banana peel waste as a source of pectin for gelling and thickening applications. Peel wastes were dried, powdered, mixed with acidified solvent, and subjected to an ultrasound-assisted extraction. Significant factors for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d22e948b10fb0ae237e718dfa334a2a9
https://doi.org/10.37934/arfmts.98.2.106117
https://doi.org/10.37934/arfmts.98.2.106117
Publikováno v:
Materials Science Forum. 1069:177-182
Process parameters for the alkali-impregnation of cogon and its combination with steam explosion were evaluated and optimized using Response Surface Modeling (RSM). Dried cogon (10% w/v) was impregnated in diluted base (1, 2, 3% (w/w) NaOH) at differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5acb243fbed48de1a090cadb03bb75f1
https://doi.org/10.4028/p-l27jy0
https://doi.org/10.4028/p-l27jy0
Autor:
Grace Anne P. Alcantara, Prince Joseph V. Gaban, Joel Padilla Rivadeneira, Katherine Ann T. Castillo-Israel
Publikováno v:
Materials Science Forum. 1069:219-230
The utilization of ‘Saba’ banana peels from processing wastes has shown potential as sources of pectin, which is widely used in the food and pharmaceutical industries. An optimized citric acid extraction of pectin from mature unripe 'Saba' banana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc9169d6ec8aedbea063e701e0d22049
https://doi.org/10.4028/p-5zjw8x
https://doi.org/10.4028/p-5zjw8x
Autor:
Joel Padilla Rivadeneira, Katherine Ann T. Castillo-Israel, Prince Joseph Valencia Gaban, Tao Wu
Publikováno v:
Journal of Advanced Research in Fluid Mechanics and Thermal Sciences. 72:93-102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b4c971f98907303719f46b2d5b36360
https://doi.org/10.37934/arfmts.72.2.93102
https://doi.org/10.37934/arfmts.72.2.93102
Autor:
Joel Padilla Rivadeneira, Tao Wu, Veronica P. Migo, Fidel Rey P. Nayve, Quincy Ybanez, Katherine Ann T. Castillo-Israel, Adeliza A. Dorado
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
International Journal of Food Science
International Journal of Food Science
One way to valorize “Saba” banana peel waste is to extract high-value compounds, such as pectin, and use it for food applications. In this study, the parameters for the microwave-assisted extraction of pectin were screened and optimized using Res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46923d010a794e87cddc018932e4266a
https://doaj.org/article/f07b54b47010431bbd3d648f5f8e8bde
https://doaj.org/article/f07b54b47010431bbd3d648f5f8e8bde