Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Article

Abstract: Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from th

Palabras claves:

central composite design, citric acid, cocoa pod husk valorisation, fumaric acid, malic acid, Pectin, Response Surface Methodology

Autores:

Hortensia Rodriguez Cabrera, Jenny Paola Jarrín-Chacón, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Luis Armando Manosalvas-Quiroz, Rosario C. Espín-Valladares

Fuentes:

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scopus