with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique

Mohammad Noshad; Mohammad Amin Mehrnia; Nasim Dehghan

Volume 15, Issue 4 , September and October 2019, , Pages 477-484

https://doi.org/10.22067/ifstrj.v15i4.79504

Abstract
  Introduction: Pectin is a type of water-soluble hetero-polysaccharide that is present in the primary cell wall of plant and is used as a jellying, thickening and stabilizing agent in various food products. The degree of esterification is the most important determinant of the use of pectin in the food ...  Read More