Extraction and characterisation of cellulose nanocrystals from pineapple peel
The potential of pineapple peel as a source of cellulose nanocrystals was evaluated. Peels skin from fresh-cut fruit was used as raw material. These residues were purified to remove pigments, lipids and hemicellulose, and a bleaching process for delignification was carried out for 4-6 h. All resulti...
| الحاوية / القاعدة: | International Journal of Food Studies |
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| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
ISEKI_Food Association (IFA)
2018-04-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iseki-food-ejournal.com/article/359 |