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Microwave-assisted extraction (MAE) in the presence of ethanol and water as solvents was applied as a modern technique to extract polyphenolic compounds from apple pomace and the results were compared to those of Soxhlet extraction and maceration. Various experimental conditions such as microwave power, extraction time, type of solvent, and solvent to sample ratio were considered for the study. Increasing...
Abstract: In the current study, formulation design and development of a novel pectin‐based functional gel were investigated. Amidated low methoxyl pectin (ALMP), high methoxyl pectin (HMP), sorbitol, inulin, rebaudioside‐A, gardenia, phloridzin, quercetin, apple flavor, and calcium chloride (as its dihydrated salt) were selected as general ingredients. Response surface methodology was applied to...
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