2021
DOI: 10.1016/j.foodhyd.2020.106584
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Grape pomace as a promising source for gellan gum production

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Cited by 12 publications
(2 citation statements)
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“…Earlier, we found that polysaccharides can be tuned to be dye adsorbents via cross-linking and addition of new functional groups. To expand the use of natural biomass materials for the synthesis of adsorbents and to gain knowledge about the dye adsorption mechanisms of polysaccharides, we focused on gellan gum as the base material in this work. We were motivated to fabricate dye adsorbents from gellan gum since gellan gum can be obtained cheaply through bacterial fermentation of local agricultural wastes as a carbon source, for instance, agricultural wastes such as grape pomace …”
Section: Introductionmentioning
confidence: 99%
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“…Earlier, we found that polysaccharides can be tuned to be dye adsorbents via cross-linking and addition of new functional groups. To expand the use of natural biomass materials for the synthesis of adsorbents and to gain knowledge about the dye adsorption mechanisms of polysaccharides, we focused on gellan gum as the base material in this work. We were motivated to fabricate dye adsorbents from gellan gum since gellan gum can be obtained cheaply through bacterial fermentation of local agricultural wastes as a carbon source, for instance, agricultural wastes such as grape pomace …”
Section: Introductionmentioning
confidence: 99%
“…We were motivated to fabricate dye adsorbents from gellan gum since gellan gum can be obtained cheaply through bacterial fermentation of local agricultural wastes as a carbon source, for instance, agricultural wastes such as grape pomace. 28 Gellan gum is a linear anionic polysaccharide with a repeating unit comprising one α-L-rhamnose, one β-Dglucoronic acid, and two β-D-glucose units (Scheme 1) and is secreted by the nonpathogenic bacterium Pseudomonas elodea. 29 Aqueous solutions of gellan gum are viscous and stable over a wide pH range and have high thermal stability.…”
Section: Introductionmentioning
confidence: 99%