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| Título: | Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity |
Autor: | Nidhina, K; Abraham, Billu; Fontes Candia, Cynthia CSIC ORCID; Martínez Abad, Antonio; Martínez Sanz, Marta CSIC ORCID ; Nisha, P.; López-Rubio, Amparo CSIC ORCID | Palabras clave: | Antioxidant activity Degree of esterification Galacturonic acid High-methoxyl pectin Jackfruit |
Fecha de publicación: | 19-dic-2022 | Editor: | John Wiley & Sons | Citación: | Journal of the Science of Food and Agriculture 103 (6): 3194-3204 (2023) | Resumen: | The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods. | Versión del editor: | https://doi.org/10.1002/jsfa.12391 | URI: | http://hdl.handle.net/10261/296997 | DOI: | 10.1002/jsfa.12391 | ISSN: | 0022-5142 |
| Aparece en las colecciones: | (IATA) Artículos |
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| JSFA2022-Nidhina.pdf | Artículo principal | 779,13 kB | Adobe PDF |  Visualizar/Abrir |
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