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Understanding the Influence of Ripening Stage on Pectin Extraction from Banana Peels

https://doi.org/10.2139/ssrn.4615983
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Structure-Function Relationships in Pectin Emulsification
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Modeling and optimization of pectin extraction from banana peel using artificial neural networks (ANNs) and response surface methodology (RSM)
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Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream
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Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties
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Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra
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Current status of microwave-assisted extraction of pectin
inferredcites →https://doi.org/10.1016/j.ces.2020.116418openalex-extracted
Understanding heat and mass transfer processes during microwave-assisted and conventional solvent extraction
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Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp
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Bioactive amines and carbohydrate changes during ripening of ?Prata' banana (Musa acuminata�M. balbisiana)
inferredcites →https://doi.org/10.1016/j.foodchem.2006.09.006openalex-extracted
Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
inferredcites →https://doi.org/10.1016/j.foodchem.2007.10.078openalex-extracted
Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design
inferredcites →https://doi.org/10.1016/j.foodchem.2013.01.110openalex-extracted
Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall
inferredcites →https://doi.org/10.1016/j.foodchem.2015.08.080openalex-extracted
Optimization of pectin extraction from banana peels with citric acid by using response surface methodology
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.012openalex-extracted
Pectin content and composition from different food waste streams
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.07.005openalex-extracted
Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.08.003openalex-extracted
Isolation and characterization of acetylated LM-pectins extracted from okra pods
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107346openalex-extracted
The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels
inferredcites →https://doi.org/10.1016/j.foodres.2018.06.065openalex-extracted
Extraction, purification and characterization of pectin from alternative sources with potential technological applications
inferredcites →https://doi.org/10.1016/j.ijbiomac.2018.09.033openalex-extracted
Pectin modification assisted by nitrogen glow discharge plasma
inferredcites →https://doi.org/10.1016/j.jff.2015.10.029openalex-extracted
Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation
inferredcites →https://doi.org/10.1016/j.jff.2022.105054openalex-extracted
Banana peels as a bioactive ingredient and its potential application in the food industry
inferredcites →https://doi.org/10.1016/j.matpr.2021.02.815openalex-extracted
Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent
inferredcites →https://doi.org/10.1021/jf502679sopenalex-extracted
Simple and Validated Quantitative 1H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin
inferredcites →https://doi.org/10.1038/nbt.3602openalex-extracted
Genetic improvement of tomato by targeted control of fruit softening
inferredcites →https://doi.org/10.1071/fp05234openalex-extracted
Cell wall disassembly in ripening fruit
inferredcites →https://doi.org/10.1093/aob/mcu150openalex-extracted
Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction
inferredcites →https://doi.org/10.1093/jxb/erf072openalex-extracted
Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening
inferredcites →https://doi.org/10.1111/1541-4337.12160openalex-extracted
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
inferredcites →https://doi.org/10.1111/jfpp.14441openalex-extracted
Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol
inferredcites →https://doi.org/10.1155/2020/8879425openalex-extracted
Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study
inferredcites →https://doi.org/10.1201/9781315372730openalex-extracted
An Introduction to Polysaccharide Biotechnology
inferredcites →https://doi.org/10.1201/9781420015164-16openalex-extracted
Pectins: Structure, Functionality, and Uses
inferredcites →https://doi.org/10.21273/jashs.124.6.676openalex-extracted
`Hass' Avocado Carbohydrate Fluctuations. II. Fruit Growth and Ripening
inferredcites →https://doi.org/10.54987/bstr.v5i1.352openalex-extracted
The development of banana peel/corn starch bioplastic film: a preliminary study
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