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 (2022)
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. This article is protected by copyright. All rights reserved.