Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin-Reference-Cited by-同舟云学术

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Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin

Published:2018-04 Issue: Volume:244 Page:232-237
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Shanshan,Hu Haijuan,Wang Lufeng,Liu Fengxia,Pan Siyi

Funder

Agro-scientific Research in the Public Interest of China

Science and Technology Innovation Program of Hubei

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Influence of pH on mechanical relaxations in high solids LM-pectin preparations;Alba;Carbohydrate Polymers,2015

2. Enzymatic production of pectic oligosaccharides from polygalacturonic acid with commercial pectinase preparations;Amm;Food & Bioproducts Processing,2012

3. Enzymatic production of pectic oligosaccharides from onion skins;Babbar;Carbohydrate Polymers,2016

4. Functional and comparative genomic analyses of an operon involved in fructooligosaccharide utilization by Lactobacillus acidophilus;Barrangou;Proceedings of the National Academy of Sciences of the United States of America,2003

5. High molecular weight melanoidins from coffee brew;Bekedam;Journal of Agricultural & Food Chemistry,2006

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