2010
DOI: 10.32911/as.2010.v3.n2.437
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Extracción de pectina mediante el método de hidrólisis ácida en frutos de maushan (Vasconcellea weberbaueri (Harms) V.M. Badillo) provenientes del distrito de San Miguel de Soloco, región Amazonas

Abstract: Esta investigación se realizó como aporte a la industria de los alimentos que fue la extracción de pectina mediante el método de hidrólisis ácida en frutos de maushan (Vasconcellea weberbaueri (Harms) V.M. Badillo) en dos índices de madurez, provenientes del distrito de San Miguel de So loco, región Amazonas; para lo cual se recolectó frutos de maushan con índice de madurez 3,64 y 6,51 respectivamente; empleando el método de hidrólisis ácida con tres tipos de ácidos (ácido clorhídrico, ácido fosfórico y ácido … Show more

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“…The D-galacturonic acid content data in the extracts of green and ripe tempesquistle fruit were similar to the values reported for green and ripe mountain papaya, 27 and 26%, respectively (Maldonado-Culquimboz et al, 2010).…”
Section: D-galacturonic Acid (D-gala)supporting
confidence: 84%
See 1 more Smart Citation
“…The D-galacturonic acid content data in the extracts of green and ripe tempesquistle fruit were similar to the values reported for green and ripe mountain papaya, 27 and 26%, respectively (Maldonado-Culquimboz et al, 2010).…”
Section: D-galacturonic Acid (D-gala)supporting
confidence: 84%
“…Compared to literature data, pectin yields from the green fruit were similar to values reported for pectin extracted from green papaya (Vasconcella weberbaveri), which has an extraction yield of 1.0%. The extraction yield of the ripe fruit is similar to the extraction yield of apple pectin: 3.1% (Maldonado-Culquimboz et al, 2010).…”
Section: Pectin Extraction From Green and Ripe Tempesquistle Fruitsupporting
confidence: 54%