Preparation and properties of enzymatically and chemically modified sugar beet pectins

Author:

Buchholt Hans Christian,Christensen Tove Martel Ida Else,Fallesen Bjarne,Ralet Marie-Christine,Thibault Jean-Francois

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Anon. (1981). Pectin. In Food chemicals codex (3rd ed., pp. 283–286). Washington DC: National Academy Press.

2. Extraction of pectin from sugar beet pulp and intrinsic viscosity–molecular weight relationship of pectin solutions;Arslan;Journal of Food Science and Technology,1995

3. Static light scattering technique applied to pectin in dilute solution. Part III: The tendency for association;Berth;Carbohydrate Polymers,1994

4. Buchholt, H. C., & Vinther, H. (1991). Pectin containing product and method for producting same from agricultural waste. PCT international application. WO 91 15,517.

5. Pectin methyl esterase from orange fruit: Characterization and localization by in situ hybridization and immunohistochemistry;Christensen;Planta,1998

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