Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis

Author:

Einhorn-Stoll U.,Kastner H.,Drusch S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pectinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten;Baeuerle;Deutsche Lebensmittel-Rundschau Dtsch Lebensm Rundsch,1977

2. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

3. d-Galacturonsäure in der nicht-enzymatischen Bräunungsreaktion;Bornik,2012

4. Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature and degree of methyl esterification;Diaz;Journal of Agricultural and Food Chemistry,2007

5. Influence of pectin modification on water binding properties;Einhorn-Stoll;Food Hydrocolloids,2012

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