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COMPARISON OF EXTRACTION METHODS (ULTRASOUND, ACID AND ENZYMATIC) AND THE EFFECT OF DIFFERENT ACIDS ON THE YIELD AND QUALITY OF PECTINS OBTAINED FROM THE BARK OF Passiflora cincinnata Mast.
Vol.2, 2025 -334313 -
BROMATOLOGICAL COMPOSITION OF PASSION FRUIT PEEL FLOUR (Passiflora nitida) AND EVALUATION OF THE EFFECT OF TIME ON ULTRASOUND-ASSISTED PECTIN EXTRACTION
Vol.2, 2025 -334309 -
Ultrasound-assisted optimization of pectin extraction from the shell of wild passion fruit (Passiflora setacea): Comparative study between Rotational Central Composite Design and Face-Centered Design
Vol.2, 2025 -334308 -
Chemical-structural characteristics of pectins of wild passion fruit (Passiflora setacea) obtained by ultrasound-assisted extraction and by conventional method
Vol.2, 2025 -334302 -
Passiflora nitida Seed Flour: Composition and Physicochemical Characterization
Vol.2, 2025 -334290
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