{"type": "FeatureCollection", "features": [{"id": "10.1016/j.foodchem.2019.03.027", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-20T16:15:33Z", "type": "Journal Article", "created": "2019-03-12", "title": "Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization", "description": "The ultrasound-microwave assisted HCl extraction of pectin from potato pulp was optimized using the response surface methodology. Effects of extraction temperature, pH, and time on the yield were evaluated, and structural characteristics of pectin extracted under optimal conditions were determined. The yield was 22.86\u202f\u00b1\u202f1.29% under optimal conditions of temperature 93\u202f\u00b0C, pH 2.0, and time 50\u202fmin. The obtained pectin was rich in branched rhamnogalacturonan I (61.54\u202fmol%). Furthermore, the pectin was a low-methoxyl (degree of methylation, 32.58%) but highly acetylated (degree of acetylation, 17.84%) pectin and the molecular weight was 1.537\u202f\u00d7\u202f105\u202fg/mol. Fourier transform infrared spectroscopy and 1H nuclear magnetic resonance indicated that pectin had a linear region of \u03b1-1, 4-linked galacturonic acids which could be methyl and acetyl-esterified, and rhamnose linked with galacturonic acid to form rhamnogalacturonan which was branched with side chains. Scanning electron microscopy showed most of pectin had a lamellae structure.", "keywords": ["Plant Extracts", "Hexuronic Acids", "Temperature", "Acetylation", "04 agricultural and veterinary sciences", "Methylation", "Plant Tubers", "0404 agricultural biotechnology", "Spectroscopy", " Fourier Transform Infrared", "Microscopy", " Electron", " Scanning", "Pectins", "Ultrasonics", "Microwaves", "0405 other agricultural sciences", "Solanum tuberosum"], "contacts": [{"organization": "Yang, Jin-Shu, Mu, Tai-Hua, Ma, Meng-Mei,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.1016/j.foodchem.2019.03.027"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Food%20Chemistry", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.foodchem.2019.03.027", "name": "item", "description": "10.1016/j.foodchem.2019.03.027", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.foodchem.2019.03.027"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2019-08-01T00:00:00Z"}}, {"id": "10.3390/s21165477", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-20T16:19:12Z", "type": "Journal Article", "created": "2021-08-16", "title": "Microwave Spoof Surface Plasmon Polariton-Based Sensor for Ultrasensitive Detection of Liquid Analyte Dielectric Constant", "description": "<?xml version='1.0' encoding='UTF-8'?><article><p>In this paper, a microwave microfluidic sensor based on spoof surface plasmon polaritons (SSPPs) was proposed for ultrasensitive detection of dielectric constant. 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