Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity.
K NidhinaBillu AbrahamCynthia Fontes-CandiaAntonio Martínez-AbadMarta Martínez-SanzPrakasan NishaAmparo López-RubioPublished in: Journal of the science of food and agriculture (2023)
The study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high-quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.
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