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Utilization of Bitter Orange Seed as a Novel Pectin Source: Compositional and Rheological Characterization

Diako Khodaei1, Mohammad Nejatian2,*, Hassan Ahmadi Gavlighi2, Farhad Garavand3,*, Ilaria Cacciotti4

1 Department of Sport, Exercise and Nutrition, Atlantic Technological University, ATU Galway City, Galway, H91 T8NW, Ireland
2 Department of Food Science and Technology, Tarbiat Modares University, Tehran, 14115-336, Iran
3 Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, P61 C996, Ireland
4 Department of Engineering, INSTM RU, University of Rome ‘Niccolò Cusano’, Rome, 00166, Italy

* Corresponding Authors: Mohammad Nejatian. Email: email; Farhad Garavand. Email: email


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