Keywords: استخراج پکتین; Pectin extraction; Organic acids; Apple peel waste; Molecular mass; Viscosity; Green process;
مقالات ISI استخراج پکتین (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: استخراج پکتین; Sugar beet pulp; Pectin extraction; Viscoelastic; Dynamic moduli;
Keywords: استخراج پکتین; Pectin extraction; Dynamic modelling; Yield; Degree of esterification; Intrinsic viscosity;
Keywords: استخراج پکتین; Optimization; Pectin extraction; Ohmic heating; Conventional heating; Orange juice waste;
Keywords: استخراج پکتین; Mango peel; Pectin extraction; Microwave energy; Methoxyl content; Galacturonic acid; Processing waste; Hydrochloric acid (PubChem CID: 313); Ethanol (PubChem CID: 702); Sodium hydroxide (PubChem CID: 14798); Galacturonic acid (PubChem CID: 152867); m-hyd
Keywords: استخراج پکتین; Apple pomace; Pectin extraction; Multicatalytic preparations; Optimization; Composition
Keywords: استخراج پکتین; Pectin extraction; Batch process design; Batch scheduling; Thermophysical properties; Rheological behavior; Drying of pectin gels; Energy demand
Short communicationPotential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction
Keywords: استخراج پکتین; Microwave; Pectin extraction; Pequi peel;
Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L
Keywords: استخراج پکتین; Pectin extraction; Artichoke; Cynara scolymus; By-products; Celluclast; RSM;
Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels
Keywords: استخراج پکتین; Pectin extraction; Ultrasound-microwave assisted; Optimization
Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating
Keywords: استخراج پکتین; Microwave; Passion fruit peel; Pectin extraction; Degree of esterification
Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties
Keywords: استخراج پکتین; Pomelo; Pectin extraction; Optimization; Rheological properties; Monosaccharide composition;
Possibilities for application of laser ablation in food technologies
Keywords: استخراج پکتین; Laser ablation; CO2 laser; Pectin extraction; Edible films; Peeling
Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology
Keywords: استخراج پکتین; Pectin extraction; Independent variables; Combined effect; Response surface methodology
Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)
Keywords: استخراج پکتین; Passion fruit; Pectin; Pectin extraction; Peel to extractant ratio; Pectin precipitation; Processing waste; Pectin quality
Pectin quantity, composition and physicochemical behaviour as influenced by the purification process
Keywords: استخراج پکتین; Agro-residues; Pectin extraction; Purification method; Molecular-weight distribution; Gelling properties
Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology
Keywords: استخراج پکتین; Pectin extraction; Passion fruit peel; Degree of esterification; Response surface methodology; Central composite design
Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Keywords: استخراج پکتین; Pectin extraction; Lemon by-product; Acidified date juice; Response surface methodology
Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology
Keywords: استخراج پکتین; Microwave-assisted extraction (MAE); Pectin extraction; Apple pomace; Response surface methodology