Nonenzymatic Degradation of Citrus Pectin and Pectate during Prolonged Heating: Effects of pH, Temperature, and Degree of Methyl Esterification
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0701483
Reference18 articles.
1. Influence of processing on the rheological properties of tomato paste
2. Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
3. Splitting of pectin chain molecules in neutral solutions
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