id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-844	SPINEI, Mariana; OROIAN, Mircea	EXTRACTION TEMPERATURE AND pH AS DECISIVE FACTORS FOR THE YIELD AND PURITY OF GRAPE POMACE PECTIN	2022	8	.pdf	application/pdf	3889	262	61	Mainly, the reported values for pH range from 1 to 3, but optimal pH value used for pectin extraction is 2 [4]. [30], who analyzed the optimization of pectin extraction from pistachio hull, noted that the pectin yield Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 4 – 2021 Mariana SPINEI , Mircea OROIAN, Extraction temperature and pH as decisive factors for the yield and purity of grape pomace pectin, Food and Environment Safety, Volume XX, Issue 4 – 2021, pag. 314 – 321 317 was enhanced with an increase in extraction temperature.	cache/fens-844.pdf	txt/fens-844.txt