Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation-Reference-Cited by-同舟云学术

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Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation

Published:2021-04 Issue: Volume:113 Page:106553
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ferguson Kyle,da Cruz Maria A.,Ferrarezi Rhuanito,Dorado Christina,Bai Jinhe,Cameron Randall G.

Funder

Agricultural Research Service

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Comparison of three colorimetric reagents in the determination of methanol with alcohol oxidase. Application to the assay of pectin methylesterase;Anthon;Journal of Agricultural and Food Chemistry,2004

2. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products;Anthon;Food Chemistry,2008

3. Reassessment of some fruit and vegetable pectin levels;Baker;Journal of Food Science,1997

4. Pectin homogalacturonans: Nanostructural characterization of methylesterified domains;Cameron;Food Hydrocolloids,2015

5. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness;Celus;Food Hydrocolloids,2018

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