Development of complete hydrolysis of pectins from apple pomace.

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Food Chemistry

• Publication date

  2015-04-01

• Fields of study

  Medicine, Materials Science, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2014.09.132PMID 25442606
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties

  2014influential reference
• Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu

  2014cited by this paper
• Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.

  2013cited by this paper
• Sustainable production of pectin from lime peel by high hydrostatic pressure treatment.

  2013cited by this paper
• Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

  2012cited by this paper
• Kinetics of the hydrolysis of polysaccharide galacturonic acid and neutral sugars chains from flaxseed mucilage

  2012cited by this paper
• Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions

  2012cited by this paper
• Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin

  2011cited by this paper
• Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization.

  2011cited by this paper
• The O-glycosylated linker from the Trichoderma reesei Family 7 cellulase is a flexible, disordered protein.

  2010cited by this paper
• Comparison of structure and emulsifying activity of pectin extracted from apple pomace and apricot pulp.

  2010cited by this paper
• A new view of pectin structure revealed by acid hydrolysis and atomic force microscopy.

  2010cited by this paper
• The structure, function, and biosynthesis of plant cell wall pectic polysaccharides.

  2009cited by this paper
• Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature.

  2009cited by this paper
• Pectin, a versatile polysaccharide present in plant cell walls

  2009cited by this paper
• "Green labelled" pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources.

  2009cited by this paper
• Commercial cell wall hydrolytic enzymes for producing pectin-enriched products from butternut (Cucurbita moschata, Duchesne ex Poiret).

  2009influential reference
• Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts.

  2008influential reference
• Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design.

  2008cited by this paper
• Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins

  2008influential reference
• Extraction and characterization of pectins from cocoa husks:A preliminary study

  2007cited by this paper
• Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts

  2007cited by this paper
• Pectin: new insights into an old polymer are starting to gel

  2006cited by this paper
• Kinetic of the hydrolysis of pectin galacturonic acid chains and quantification by ionic chromatography

  2006influential reference
• Standard assays do not predict the efficiency of commercial cellulase preparations towards plant materials.

  2006cited by this paper
• Cellulase and protease preparations can extract pectins from various plant byproducts.

  2006influential reference
• Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice.

  2005cited by this paper
• Short communication. Effect of enzyme addition on the nutritive value of six lupin cultivars with different alkaloid content

  2005cited by this paper
• New method for a two-step hydrolysis and chromatographic analysis of pectin neutral sugar chains.

  2004influential reference
• Validation of a Combined Enzymatic and HPLC Method for Screening of Pectins in Fruits of Japanese Quince (Chaenomeles japonica)

  2002cited by this paper

• Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin.

  2024cites this paper
• Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions

  2024cites this paper
• An optimize adaptable method for determining the monosaccharide composition of pectic polysaccharides.

  2024cites this paper
• Extracting Bioactive Compounds from Apple Pomace for Sustainable Waste Reduction

  2024cites this paper
• Preparation, physicochemical and functional characterization of pectic polysaccharides from fresh passion fruit peel by magnetic-induced electric field-assisted three-phase partitioning

  2024cites this paper
• Pectin recovery from apple pomace by forward osmosis – assisted technology

  2024cites this paper
• Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review

  2024cites this paper
• Study of Different Cultivated Plants Rhizosphere Soil Fungi-Mediated Pectinase: Insights into Production, Optimization, Purification, Biocompatibility, and Application

  2024cites this paper
• Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates

  2023cites this paper
• Quantitative determination of galacturonic acid in pectin and pectin products by combined pectinase hydrolysis and HPLC determination

  2023influential citation
• Valorization of apple pomace by-products from the juice processing industry using pressurized liquid technology

  2023cites this paper
• A novel integrated biorefinery approach for apple pomace valorization with significant socioeconomic benefits

  2023cites this paper
• Bioactive compounds and its optimization from food waste: review on novel extraction techniques

  2022cites this paper
• Valorization of Cocoa by Products: Applications and Perspectives in the Food Industry

  2022cites this paper
• Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace.

  2022cites this paper
• Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins

  2022cites this paper
• Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product

  2022cites this paper
• New biopolymer from biomass for conditioning and dehydration of sewage sludge: application on the sludge of Bouira WWTP

  2022cites this paper
• Structure and bioactivity of apple pectin isolated with arabinanase and mannanase.

  2022cites this paper
• Composition and Chemical Structure of Hemicelluloses and Polysaccharides with Capability of Gel Formation

  2022cites this paper
• Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace

  2021cites this paper
• Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

  2021cites this paper
• Utilization of pomelo peels to manufacture value-added products: A review.

  2021cites this paper
• A review on pectin extraction methods using lignocellulosic wastes

  2021cites this paper
• CHARACTERIZATION OF THERMOSTABLE BETA-1,4-GALACTANASE AND ITS APPLICATION IN HYDROLYSIS OF PECTIN FROM SWEET POTATO (Ipomoea batatas (L.) Lam) PEELS

  2021cites this paper
• Systematic evaluation of a series of pectic polysaccharides extracted from apple pomace by regulation of subcritical water conditions.

  2021cites this paper
• Biopolymer poly-hydroxyalkanoates (PHA) production from apple industrial waste residues: A review.

  2021cites this paper
• Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains.

  2021cites this paper
• Agro waste derived pectin poly and oligosaccharides: Synthesis and functional characterization

  2021cites this paper
• Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

  2021cites this paper
• Generation of structurally diverse pectin oligosaccharides having prebiotic attributes

  2020cites this paper
• Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation

  2020cites this paper
• Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

  2020cites this paper
• Partially hydrolyzed pectin extracted from passion fruit peel: Molar mass and physicochemical properties

  2020cites this paper
• Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

  2020cites this paper
• Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

  2020influential citation
• High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

  2020cites this paper
• Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties

  2020cites this paper
• Usage of soluble soy protein on enzymatically hydrolysis of apple pomace for cost-efficient bioethanol production

  2020cites this paper
• Apple

  2020cites this paper
• The suitability of artichoke and sunflower by-products as renewable sources of pectic

  2020cites this paper
• Sustainable Galactarate-Based Polymers: Multi-Enzymatic Production of Pectin-Derived Polyesters.

  2019cites this paper
• High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies.

  2019cites this paper
• Production of uronic acids by hydrothermolysis of pectin as a model substance for plant biomass waste

  2019cites this paper
• Bio-synthesis of silver nanoparticles with antibacterial activity

  2019cites this paper
• Promoting hydrolysis of apple pomace by pectinase and cellulase to produce microbial oils using engineered Yarrowia lipolytica

  2019cites this paper
• Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction.

  2019cites this paper
• Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator.

  2019cites this paper
• Array-induced voltages assisted extraction of pectin from grapefruit (Citrus paradisi Macf.) peel and its characterization.

  2019cites this paper
• Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction

  2018cites this paper
• Extraction, purification and characterization of pectin from alternative sources with potential technological applications.

  2018cites this paper
• Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L.

  2018cites this paper
• Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid

  2018cites this paper
• Optimizing microwave-assisted hydrolysis conditions for monosaccharide composition analyses of different polysaccharides.

  2018cites this paper
• Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries.

  2018cites this paper
• In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources.

  2018cites this paper
• Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator

  2017cites this paper
• Development of Brönsted acidic ionic liquid based microwave assisted method for simultaneous extraction of pectin and naringin from pomelo peels

  2017cites this paper
• Polysaccharides from by-products of the Wonderful and Laffan pomegranate varieties: New insight into extraction and characterization.

  2017cites this paper
• Brönsted acidic ionic liquid based ultrasound-microwave synergistic extraction of pectin from pomelo peels.

  2017cites this paper
• Polysaccharides from By-products of the Wonderful and Laffan Pomegranate Varieties: New Insight into extraction and characterization.

  2017cites this paper
• Aqueous extract of Psidium guajava leaves: phenolic compounds and inhibitory potential on digestive enzymes.

  2017cites this paper
• Comparison of four glycosyl residue composition methods for effectiveness in detecting sugars from cell walls of dicot and grass tissues

  2017influential citation
• A novel Zn2Cys6 transcription factor BcGaaR regulates D‐galacturonic acid utilization in Botrytis cinerea

  2016cites this paper
• Metanolic extract of Malpighia emarginata bagasse: phenolic compounds and inhibitory potential on digestive enzymes

  2016cites this paper
• Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace.

  2016cites this paper
• Pectic Oligosaccharides and Other Emerging Prebiotics

  2016cites this paper
• Effect of Process Parameters on Pectin Extraction from Dragon Fruit (Hylocereus polyrhizus) Peels via Chemical and Physical Treatment

  2016cites this paper
• Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes.

  2015cites this paper
• Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend

  2015cites this paper
• Application of Celluclast 1.5L in apple pectin extraction.

  2015cites this paper