The arabinogalactan of dried mango exudate and its co-extraction during pectin recovery from mango peel-Reference-Cited by-同舟云学术

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The arabinogalactan of dried mango exudate and its co-extraction during pectin recovery from mango peel

Published:2015-04 Issue: Volume:46 Page:134-143
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Nagel Andreas,Mix Klaus,Kuebler Sabine,Bogner Hanna,Kienzle Stefanie,Elstner Peter,Carle Reinhold,Neidhart Sybille

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. The gum exudates from Chloroxylon swietenia, Sclerocarya caffra, Azadirachta indica and Moringa oleifera;Anderson;Phytochemistry,1986

2. The structure of Lannea coromandelica gum;Anderson;Carbohydrate Research,1973

3. Composition of the gum from Combretum paniculatum and four other gums which are not permitted food additives;Anderson;Phytochemistry,1990

4. Contribution of the cashew gum (Anacardium occidentale L.) for development of layer-by-layer films with potential application in nanobiomedical devices;Araújo;Materials Science and Engineering C,2012

5. Galactans and galactan-containing polysaccharides of higher plants;Arifkhodzhaev;Chemistry of Natural Compounds,2000

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1. Case study 1: fruit and vegetable waste valorization—world scenario;Fruit and Vegetable Waste Utilization and Sustainability;2023

2. Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk;International Dairy Journal;2022-02

3. Comprehensive research on mango by-products applications in food industry;Trends in Food Science & Technology;2021-12

4. Plants arabinogalactans: From structures to physico-chemical and biological properties;Biotechnology Advances;2021-12

5. Structural features and emulsifying stability of a highly branched arabinogalactan from immature peach (Prunus persica) exudates;Food Hydrocolloids;2020-07

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