Process–Structure–Function Relations of Pectin in Food-Reference-Cited by-同舟云学术

Process–Structure–Function Relations of Pectin in Food

Published:2015-01-28 Issue:6 Volume:56 Page:1021-1042
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Christiaens Stefanie,Van Buggenhout Sandy,Houben Ken,Jamsazzadeh Kermani Zahra,Moelants Katlijn R.N.,Ngouémazong Eugénie D.,Van Loey Ann,Hendrickx Marc E.G.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.753029

Reference235 articles.

1. A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT

2. An hypothesis: The same six polysaccharides are components of the primary cell walls of all higher plants

3. Splitting of pectin chain molecules in neutral solutions

4. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

5. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products

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