Citrus byproduct valorization: pectin extraction, characterization, and research advances in biomaterial derivation for applications in active film packaging
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
1 Online-Ressource.
- Language
-
Englisch
- Bibliographic citation
-
Citrus byproduct valorization: pectin extraction, characterization, and research advances in biomaterial derivation for applications in active film packaging ; volume:4 ; number:1 ; day:19 ; month:11 ; year:2024 ; pages:1-33 ; date:12.2024
Discover food ; 4, Heft 1 (19.11.2024), 1-33, 12.2024
- Creator
-
Rawat, Santoshi
Pavithra, T.
Sunil, C. K.
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s44187-024-00238-w
- URN
-
urn:nbn:de:101:1-2502052127141.526913382676
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:29 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Rawat, Santoshi
- Pavithra, T.
- Sunil, C. K.
- SpringerLink (Online service)
Other Objects (12)
Physicochemical Characterization of Pectin‐Gelatin Biomaterial Formulations for 3D Bioprinting
Slaughterhouse By-Product Valorization: Hydrolysis Degree Modification for Higher Antimicrobial Recovery by Electroseparation
Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties
Pectin.
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity
Elaboration of an innovative plant biomaterial for its valorization in the treatment of wastewater
Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Valorization of black carrot pomace and pea powder for co-production of polygalacturonase and pectin lyase
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach
Physicochemical Characterization of Pectin‐Gelatin Biomaterial Formulations for 3D Bioprinting
Slaughterhouse By-Product Valorization: Hydrolysis Degree Modification for Higher Antimicrobial Recovery by Electroseparation
Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties
Pectin.
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity
Elaboration of an innovative plant biomaterial for its valorization in the treatment of wastewater
Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Valorization of black carrot pomace and pea powder for co-production of polygalacturonase and pectin lyase
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach
Physicochemical Characterization of Pectin‐Gelatin Biomaterial Formulations for 3D Bioprinting
Slaughterhouse By-Product Valorization: Hydrolysis Degree Modification for Higher Antimicrobial Recovery by Electroseparation
Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties
Pectin.
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity
Elaboration of an innovative plant biomaterial for its valorization in the treatment of wastewater
Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Valorization of black carrot pomace and pea powder for co-production of polygalacturonase and pectin lyase
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels