Optimization of Flaxseed Cake Pectin Extraction and Shelf-Life Prediction Model for Pear Fruit Preserved by Pectin Edible Coating
Last updated: 01 Jan 2025
10.21608/ejchem.2021.74519.3678
Flaxseed, Pectin Characterization, FT-IR spectra, Edible coating, Food Quality Evaluation, Statistical and Kinetics Models
Manal M.
Ahmad
Chemical Engineering and Pilot Plant Laboratory Dept., National Research Centre, 12622 Dokki, Giza, Egypt
Amal E.
Abd El-Kader
Chemical Engineering and Pilot Plant Laboratory Dept., National Research Centre, 12622 Dokki, Giza, Egypt
Safaa S.
Abozed
Food Technology Dept., National Research Centre, 12622 Dokki, Giza, Egypt
safaabady@ymail.com
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12
27765
2021-12-01
2021-04-29
2021-12-01
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7,493
0449-2285
2357-0245
https://ejchem.journals.ekb.eg/article_186190.html
https://ejchem.journals.ekb.eg/service?article_code=186190
64
Original Article
297
Journal
Egyptian Journal of Chemistry
https://ejchem.journals.ekb.eg/
Optimization of Flaxseed Cake Pectin Extraction and Shelf-Life Prediction Model for Pear Fruit Preserved by Pectin Edible Coating
Details
Type
Article
Created At
22 Jan 2023