Vahid Mosayebi

Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

[ 1 ] - Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace

Microwave assisted extraction (MAE) tech-nique was employed for the extraction of pectin from black mulberry (Morus nigra L.) pomace in this research. The effects of process variables namely microwave power (300-900 watt), irradiation time (10-30 min) and liquid to solid ratio (15-30 mL/g) on the yield, degree of esterification (DE) and galacturonic acid content (GalA) of pectin were i...

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