Palmyra palm (Borassus aethiopumMart.) fruits: novel raw materials for the pectin industry-Reference-Cited by-同舟云学术

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Palmyra palm (Borassus aethiopumMart.) fruits: novel raw materials for the pectin industry

Published:2016-11-16 Issue:7 Volume:97 Page:2057-2067
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Assoi Sylvie¹,Konan Koffi²,Agbo Georges N¹,Dodo Hortense²,Holser Ron³,Wicker Louise⁴⁵

Affiliation:

1. Departement de Biochimie et Sciences des Aliments, UFR Biosciences; Université de Cocody; 22 BP 582 Abidjan 22 Côte d'Ivoire

2. Department of Food and Animal Sciences; Alabama A&M University; Normal AL 35762 USA

3. Quality and Safety Assessment Unit; USDA ARS SAA; Athens GA 30605 USA

4. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803 USA

5. Department of Home Economics Education, College of Education; Korea University; Seoul 136-701 South Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference70 articles.

1. Current utilization and further development of the Palmyra palm (Borassus flabellifer L., Arecaceae) in Tamil Nadu State, India;Davis;Econ Bot,1987

2. Biosorption of hexavalent and trivalent chromium by palm flower (Borassus aethiopum);Elangovan;Chem Eng J,2008

3. Nutritional value of palms;Atchley;Principles,1984

4. Notes on distribution, propagation, and products of Borassus palms (Arecaceae);Morton;Econ Bot,1988

5. Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar;Jagannadha Rao;J Food Eng,2009

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1. pH Sensitive Drug Delivery Behavior of Palmyra Palm Kernel Hydrogel of Chemotherapeutic Agent;Gels;2023-01-02

2. Exploring the nutritional profiling and health benefits of Palmyra palm haustorium;South African Journal of Botany;2022-12

3. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability;Critical Reviews in Food Science and Nutrition;2022-08-11

4. Utilization of Bitter Orange Seed as a Novel Pectin Source: Compositional and Rheological Characterization;Journal of Renewable Materials;2022

5. Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin;Food Science and Technology;2021-12-01

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