Characterization of pectins extracted from pomegranate peel and their gelling properties

Author:

Abid Mouna,Cheikhrouhou S.,Renard Catherine M.G.C.,Bureau Sylvie,Cuvelier Gérard,Attia Hamadi,Ayadi M.A.

Funder

Ministry of Higher Education and Scientific Research – Tunisia

Sécurité et Qualité des Produits d’Origine Végétale

UMR Ingénierie Procédés Aliments

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Application of FTIR spectroscopy for a rapid determination of some hydrolytic enzymes activity on sea buckthorn substrate;Adina;Romanian Biotechnological Letters,2010

2. Official methods of analysis;AOAC,1997

3. Filtration of sugar-beet pulp pectin extract and flow properties of pectin solutions;Arslan;Journal of Food Engineering,1998

4. La pomme de Carthage (Grenade de Tunisie);Ayed;Le Maghreb Magazine, Tunisie,2011

5. Degradation of different pectins by fungi: Correlations and contrasts between the pectinolytic enzyme sets identified in genomes and the growth on pectins of different origin;Benoit;BMC Genomics,2012

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