Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties
Abstract Previously, we showed the weight average molecular weight (Mw) and intrinsic viscosity ([ƞ]) of pectic hydrocolloids recovered from steam‐exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time‐at‐temperature. We have tested this hypothesis on a commer...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2021-04-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.2158 |