A collaboration between researchers in Cameroon and France is exploring the potential of mango peel as a source of pectin, and could offer industry a novel ingredient with new properties. Researchers ...

MANILA, Philippines - A research jointly conducted by the Philippine Center for Postharvest Development and Mechanization (PhilMech) and the Department of Science and Technology (DOST) on the ...

MANGO industry stakeholders in the Davao Region have made an assessment of the benefits of the pectin-based edible technology to further improve the region's mango industry. The pharmaceutical grade ...

THE Philippine Center for Postharvest Development and Mechanization (PhilMech) of the Department of Agriculture (DA) is currently testing the technology to extract pectin from mango peels in order to ...

Researchers have developed a simple and effective technique involving microwave-assisted heating to extract the polysaccharide pectin from waste mango peel 1. Pectin can be used to produce gelling and ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

One of the hottest trends in food chemistry these days is an ingredient that has been around for generations: pectin. And chemical firms, which are increasingly keen on the high-growth food and ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If you know even the ...