Mucilage from cladodes of Opuntia spinulifera Salm-Dyck: chemical, morphological, structural and thermal characterization-Reference-Cited by-同舟云学术

Mucilage from cladodes of Opuntia spinulifera Salm-Dyck: chemical, morphological, structural and thermal characterization

Published:2018-01 Issue:1 Volume:16 Page:650-657
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Madera-Santana Tomás Jesús¹,Vargas-Rodríguez Lorena²,Núñez-Colín Carlos Alberto³,González-García Gerardo⁴,Peña-Caballero Vicente³,Núñez-Gastélum José Alberto⁵,Gallegos-Vázquez Clemente⁶,Rodríguez-Núñez Jesús Rubén³

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo, A.C. CTAOV, Hermosillo, México

2. Programa de Ing. Agroindustrial, Universidad de Guanajuato, Guanajuato, México

3. Programa de Biotecnología, Universidad de Guanajuato, Guanajuato, México

4. Departamento de Química, DCNyE, Universidad de Guanajuato, Guanajuato, México

5. Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, México

6. Centro Regional Universitario Centro Norte, Universidad Autónoma Chapingo, El Orito, México

Funder

Consejo Nacional de Ciencia y Tecnología

FOMIX-Yucatán

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1454988

Reference49 articles.

1. Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

2. Thermal studies on natural polysaccharide

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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