HIGHLIGHTS
- who: from the Department of Food Tech, National Research Centre, Dokki, Cairo, Egypt , have published the research: A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties, in the Journal: International Journal of Food Science of 19/Dec/2022
- what: The aim of the research is to produce high-quality pectin from apple pomace as food processing by-product. The aims of this research were to study the effect of different pectin extraction methods (conventional citric acid, ultrasonic, microwave, and organic acids) to improve its functional properties.
- how . . .
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