Foaming and emulsifying properties of pectin isolated from different plant materials
The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin soluti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2016-03-01
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| Series: | Acta Scientifica Naturalis |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/asn-2016-0001 |