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An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Trends in Food Science & Technology · 2018 · Vol. 76 · pp. 28–37
Mirela MarićAntonela Ninčević Grassino(University of Zagreb)Zhenzhou Zhu(Wuhan Polytechnic University)Francisco J. Barba✉(Universitat de València)Mladen Brnčić✉(University of Zagreb)Suzana Rimac Brnčić(University of Zagreb)
Polysaccharides and Plant Cell WallsMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and ApplicationsPectinExtraction (chemistry)PomaceChemistryYield (engineering)Food industryPulp and paper industrySolventRaw materialFood science
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Cited by
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References
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
Trends in Food Science & Technology · 2012 · 1,176 citations
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Trends in Food Science & Technology · 2016 · 659 citations
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