Microwave-assisted extraction of pectin from jackfruit rinds using different power levels
Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40808/1/52%20IFRJ%2021%20%2805%29%202014%20Koh%20643.pdf http://psasir.upm.edu.my/id/eprint/40808/ http://www.ifrj.upm.edu.my/21%20%2805%29%202014/52%20IFRJ%2021%20%2805%29%202014%20Koh%20643.pdf |
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