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What is Pectin Characterization from Apple Pomace about?

This study characterizes pectin extracted from dried pomace of eleven apple cultivars using an acid extraction method. The results indicate an average degree of esterification of 73% and highlight variations in pectin yield and chemical characteristics among the cultivars. The findings contribute to understanding the potential of apple pomace as a source of dietary fibers and pectin for various applications.

Author

joel.gamma01

Language

EN