with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology

Mahdi Zahedi; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili

Volume 15, Issue 1 , March and April 2019, , Pages 91-105

https://doi.org/10.22067/ifstrj.v15i2.71212

Abstract
  Introduction: Pectin is a structural heteropolysaccharide in the cell wall of plants and after extraction it is used as a gelling agent in food products. The main sources of pectin are apple and citrus peel, but pectin from various sources, may have unique properties. Therefore, research is ongoing to ...  Read More