A study of factors affecting in-situ De-esterification of mango (Mangifera indica) pectin
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Methyl de-esterification as a major factor regulating the extent of pectin depolymerization during fruit ripening: a comparison of the action of avocado (Persea americana) and tomato (Lycopersicon esculentum) polygalacturonases;Journal of Plant Physiology;2003-01
2. Effect of fungal enzyme mixture supplementation of various fibre-containing diets fed to broiler chicks - 1: Performance and carcass characteristics;World Journal of Microbiology and Biotechnology;1999
3. Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew".;Food Science and Technology Research;1999
4. Dietary fiber from mango byproducts: Characterization and hypoglycemic effects determined by in vitro methods;Journal of Agricultural and Food Chemistry;1992-10-01
5. In-situ pectin de-esterification of alkali-treated fruit waste materials;Journal of the Science of Food and Agriculture;1989
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