171
Wiesenborn, D. P., Wang, J., Chang, K. C., & Schwarz, J. G. (1999). Comparison of continuous and batch processes for pectin extraction from sunflower heads. Industrial Crops and
Products, 9(3), 171–181.
Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X., & Liu, D. (2014). Effects of ultrasound and/
or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126,
72–81.
Yapo, B. M. (2011). Pectic substances: From simple pectic polysaccharides to complex pectins—
A new hypothetical model. Carbohydrate Polymers, 86(2), 373–385.
Yapo, B. M., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. (2007). Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food
Chemistry, 100(4), 1356–1364.
Yuliarti, O., Goh, K. K. T., Matia-Merino, L., Mawson, J., & Brennan, C. (2015). Extraction and
characterisation of pomace pectin from gold kiwifruit (Actinidiachinensis). Food Chemistry,
187, 290–296.
Zakaria, S. M., & Kamal, S. M. M. (2016). Subcritical water extraction of bioactive compounds
from plants and Algae: Applications in pharmaceutical and food ingredients. Food Engineering
Reviews, 8, 23–34.
Zhang, L., Shi, Z., Shangguan, W., Yapeng F., Katsuyoshi, N, Phillips, G, O., & Jiang, F. (2014).
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase.
Food Hydrocolloids, 43, 1–7.
Zhang, L., Ye, X., Ding, T., Sun, X., Xu, Y., & Liu, D. (2013). Ultrasound effects on the degradation kinetics, structure, and rheological properties of apple pectin. Ultrasonics Sonochemistry,
20(1), 222–231.
Zhang, W., Xie, F., Lan, X., Gong, S., & Wang, Z. (2018). Characteristics of pectin from black
cherry tomato waste modified by dynamic high-pressure microfluidization. Journal of Food
Engineering, 216, 90–97.
Zhao, W., Guo, X., Pang, X., Gao, L., Liao, X., & Wu, J. (2015). Preparation and characterization
of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared
with enzymatic method under atmospheric pressure. Food Hydrocolloids, 50, 44–53.
Zouambia, Y., Ettoumi, K. Y., Krea, M., & Moulai-Mostefa, N. (2014). A new approach for pectin
extraction: Electromagnetic induction heating. Arabian Journal of Chemistry, 10, 480. https://
doi.org/10.1016/j.arabjc.2014.11.011
Zykwinska, A., Boiffard, M.-H., Kontkanen, H., Buchert, J., Thibault, J.-F., & Bonnin, E. (2008).
Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. Journal
of Agricultural and Food Chemistry, 56(19), 8926–8935.
Pectin
Wiesenborn, D. P., Wang, J., Chang, K. C., & Schwarz, J. G. (1999). Comparison of continuous and batch processes for pectin extraction from sunflower heads. Industrial Crops and
Products, 9(3), 171–181.
Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X., & Liu, D. (2014). Effects of ultrasound and/
or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126,
72–81.
Yapo, B. M. (2011). Pectic substances: From simple pectic polysaccharides to complex pectins—
A new hypothetical model. Carbohydrate Polymers, 86(2), 373–385.
Yapo, B. M., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. (2007). Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food
Chemistry, 100(4), 1356–1364.
Yuliarti, O., Goh, K. K. T., Matia-Merino, L., Mawson, J., & Brennan, C. (2015). Extraction and
characterisation of pomace pectin from gold kiwifruit (Actinidiachinensis). Food Chemistry,
187, 290–296.
Zakaria, S. M., & Kamal, S. M. M. (2016). Subcritical water extraction of bioactive compounds
from plants and Algae: Applications in pharmaceutical and food ingredients. Food Engineering
Reviews, 8, 23–34.
Zhang, L., Shi, Z., Shangguan, W., Yapeng F., Katsuyoshi, N, Phillips, G, O., & Jiang, F. (2014).
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase.
Food Hydrocolloids, 43, 1–7.
Zhang, L., Ye, X., Ding, T., Sun, X., Xu, Y., & Liu, D. (2013). Ultrasound effects on the degradation kinetics, structure, and rheological properties of apple pectin. Ultrasonics Sonochemistry,
20(1), 222–231.
Zhang, W., Xie, F., Lan, X., Gong, S., & Wang, Z. (2018). Characteristics of pectin from black
cherry tomato waste modified by dynamic high-pressure microfluidization. Journal of Food
Engineering, 216, 90–97.
Zhao, W., Guo, X., Pang, X., Gao, L., Liao, X., & Wu, J. (2015). Preparation and characterization
of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared
with enzymatic method under atmospheric pressure. Food Hydrocolloids, 50, 44–53.
Zouambia, Y., Ettoumi, K. Y., Krea, M., & Moulai-Mostefa, N. (2014). A new approach for pectin
extraction: Electromagnetic induction heating. Arabian Journal of Chemistry, 10, 480. https://
doi.org/10.1016/j.arabjc.2014.11.011
Zykwinska, A., Boiffard, M.-H., Kontkanen, H., Buchert, J., Thibault, J.-F., & Bonnin, E. (2008).
Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. Journal
of Agricultural and Food Chemistry, 56(19), 8926–8935.
Pectin