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Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water

Nerea Muñoz-Almagro1, Lourdes Valadez-Carmona2, José A Mendiola3

  • 1Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.

Carbohydrate Polymers
|May 14, 2019
PubMed

Keywords:
Citric acid extractionGalacturonic acidPectinStructureSubcritical water extractionTheobroma cacao

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