Optimization of microwave-assisted extraction of pectin from pineapple peel
Pineapple peel has the potential to become one of the sources for pectin production due to its high pectin content in its dietary fibre composition. Pectin has been widely used in food industry as food thickener, stabilizer, emulsifier and gelling agent. The conventional extraction process with long...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/91997/1/NoorzettyAkhtarZakariaMSChE2019.pdf |
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