Influence of the Carboxylic Function on the Degradation of d-Galacturonic Acid and Its Polymers
Author:
Affiliation:
1. Food Chemistry and Analytics, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
2. Food Technology and Food Material Sciences, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany
Funder
Deutsche Forschungsgemeinschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02388
Reference23 articles.
1. Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
2. Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
3. Thermal analysis of chemically and mechanically modified pectins
4. d-Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products
5. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
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