Výsledky vyhledávání - "extraction de pectine"

Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit

Autor: Catherine M.G.C. Renard, Sylvie Bureau, Carine Le Bourvellec, Marwa Brahem, Barbara Gouble

Publikováno v: Carbohydrate Polymers (156), 152-164. (2017)
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2017, 156, pp.152-164. ⟨10.1016/j.carbpol.2016.09.019⟩

International audience; Cell walls from flesh, parenchyma cells, stone cells and skin were isolated from ripe and overripe Pyrus communis L. cv “De Cloche” using the phenol-buffer method. Pear polysaccharides were solubilized from cell walls by s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8741d1450b7aff6753933153f2663e5
http://prodinra.inra.fr/record/370969

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Yield and composition of pectin extracted from Tunisian pomegranate peel

Autor: Mouna Abid, Imen Fendri, Catherine M.G.C. Renard, Aude A. Watrelot, Hamadi Attia, Malika Ayadi

Publikováno v: International Journal of Biological Macromolecules (93), 186-194. (2016)
International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, Elsevier, 2016, 93, pp.186-194. ⟨10.1016/j.ijbiomac.2016.08.033⟩

International audience; A central composite design was employed to determine the influence of extraction conditions on production yield and chemical composition of pectin from pomegranate peels. Response surface methodology (RSM) was used to quantify

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55c63589fdf61dd094adb789dc3c1638
http://prodinra.inra.fr/record/370911

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Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin

Autor: Loïc Petigny, Farid Chemat, Njara Rakotomanomana, Chahrazed Boutekedjiret, Meryem Boukroufa

Publikováno v: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2015, 24, pp.72-79. ⟨10.1016/j.ultsonch.2014.11.015⟩
Ultrasonics Sonochemistry (24), 72-79. (2015)

International audience; In this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only ‘‘in situ’’ water which was recycled

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d681ce333d42389271354b8af7e2d6
https://hal.inrae.fr/hal-02639908

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Physicochemical composition of the yellow passion fruit pericarp fractions and respective pectic substances

Autor: Scheer, Agnes P., Petkowitz, Carmen, Ginies, Christian, Renard, Catherine, Wosiacki, Gilvan

Publikováno v: Journal of Food and Nutrition Research 3 (49), 113-122. (2010)

Brazil is one of the world’s largest producers and consumers of yellow passion fruit and the wastes from this juice processing industry are still subvalued. The rinds, which comprise much of this waste, could be used as an alternative raw material

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::42dfde7d1746627dab97d386740dc677
http://prodinra.inra.fr/record/334633

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