Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)-Reference-Cited by-同舟云学术

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KE Jingxuan¹,DENG Xiaoting²,ZHANG Zhiqing²^ORCID

Affiliation:

1. Nanyang Institute of Technology, China; Sichuan Agricultural University, China

2. Sichuan Agricultural University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100527&tlng=en

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3. Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions;Castaño-Peláez H. I.;Food Science and Technology (Campinas),2022

4. Polysaccharides from raw and cooked chayote modulate macrophage function;Castro-Alves V. C.;Food Research International,2016

5. A comparison of a polysaccharide extracted from ginger (Zingiber officinale) stems and leaves using different methods: preparation, structure characteristics, and biological activities;Chen X.;International Journal of Biological Macromolecules,2020

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1. Morphoanatomical study of the Sechium edule (Jacq.) Sw. (cucurbitaceae) fruit due to its potential usefulness in industrial processes;Flora;2023-11