The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

Author:

Jamsazzadeh Kermani Zahra,Shpigelman Avi,Bernaerts Tom M.M.,Van Loey Ann M.,Hendrickx Marc E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

2. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

3. Pectic esterases;Benen,2003

4. Rheological properties of enzyme-treated mango pulp;Bhattacharya;Journal of Food Engineering,1998

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

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