SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 3, 2000, Pages 237-243

Enzymatic gelation of sugar beet pectin in food products

(3) Norsker, M a Jensen, M a Adler Nissen, J a

a TECHNICAL UNIVERSITY OF DENMARK (Denmark)

Author keywords

Laccase; Oxidative gelation; Peroxidase; Sugar beet pectin

Indexed keywords

ELASTIC MODULI; EMULSIFICATION; ENZYMES; FATTY ACIDS; GELS; HARDNESS; MEATS; SUGAR BEETS; TEXTURES;

BLACK CURRANT; CROSS LINKING; FERULIC ACIDS; FOOD INGREDIENTS; FUNCTIONAL PROPERTIES; LACCASES; OXIDATIVE GELATION; PEROXIDASE; SIDE EFFECT; SUGAR BEET PECTIN;

GELATION;

BLACK CURRANT EXTRACT; FERULIC ACID; LACCASE; MILK; PECTIN; PEROXIDASE;

ADHESION; ARTICLE; CONCENTRATION RESPONSE; CROSS LINKING; FLAVOR; FOOD PROCESSING; GEL; OXIDATION;

EID: 0033802614 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00016-3 Document Type: Article

Times cited : (64)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.