Utilization of Pectin in the Food and Drug Industries
Pectin is mostly obtained from apple pomace and citrus peels and is used to influence the textural attributes of cooked gari and fufu dough. There are a number of other underutilized sources of pectin; it can be extracted and processed from a variety of agro-industrial byproducts, including pulps, h...
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| Format: | Electronic Book Chapter |
| Language: | English |
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IntechOpen
2023
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| Summary: | Pectin is mostly obtained from apple pomace and citrus peels and is used to influence the textural attributes of cooked gari and fufu dough. There are a number of other underutilized sources of pectin; it can be extracted and processed from a variety of agro-industrial byproducts, including pulps, husks, hulls, peels, cactaceae, and vegetables. Pectinase enzymes are found in a wide range of organisms. This book represents and discusses the various extraction methods used to extract pectin from different sources, including such as microwave heating processes and ultrasonic treatment. The information in this book will be useful in the food and pharmaceutical industries as well as to readers seeking to learn about sources, extraction, and applications of pectin. |
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| Physical Description: | 1 electronic resource (108 p.) |
| ISBN: | intechopen.105289 9781837684946 9781837684939 9781837684953 |
| Access: | Open Access |