"Food and Drug Industries: Utilization of Pectin" ed. by Maruf Ahmed

This book represents and discusses the various extraction methods used to extract pectin from different sources, including such as microwave heating processes and ultrasonic treatment. The information in this book will be useful in the food and pharmaceutical industries as well as to readers seeking to learn about sources, extraction, and applications of pectin.

Pectin is mostly obtained from apple pomace and citrus peels and is used to influence the textural attributes of cooked gari and fufu dough. There are a number of other underutilized sources of pectin; it can be extracted and processed from a variety of agro-industrial byproducts, including pulps, husks, hulls, peels, cactaceae, and vegetables. Pectinase enzymes are found in a wide range of organisms.

Contents
1. Extraction of Pectin from Orange Peel Wastes as an Ingredient for Edible Films Containing Kabog Millet Flour
2. New Sources of Pectin: Extraction, Processing, and Industrial Applications
3. Agricultural Pectin Extraction in Iranian Experimental Settings
4. Root and Tuber Crops: An Underexploited Source of Pectin and Future Prospects
5. Applications of Pectinolytic Enzymes in Process Industries
6. Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough


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