메뉴 건너뛰기




Volumn 33, Issue 2, 2003, Pages 91-95

Kinetic model of pectin demethylation

Author keywords

Bio polymer; Demethylation; Kinetic model; Low methoxyl; Pectin

Indexed keywords

BIOPOLYMERS; ESTERIFICATION; HYDROLYSIS; MOLECULAR WEIGHT; VISCOSITY;

EID: 0037376838     PISSN: 03270793     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (53)

References (15)
  • 1
    • 0001027354 scopus 로고
    • Extraction of pectin from sugar-beet pulp and intrinsic viscosity-molecular weight relationship of pectin solutions
    • Arslan, N., "Extraction of Pectin from Sugar-Beet Pulp and Intrinsic Viscosity-Molecular Weight Relationship of Pectin Solutions", J. Food Sci. Technol. 32(5), 381-385 (1995).
    • (1995) J. Food Sci. Technol. , vol.32 , Issue.5 , pp. 381-385
    • Arslan, N.1
  • 2
    • 0015858165 scopus 로고
    • New method for quantitative determination of uronic acids
    • Blumenkrantz, N. and G. Asboe-Hansen, "New Method for Quantitative Determination of Uronic Acids", Analytical Biochemistry 54, 484-489 (1973).
    • (1973) Analytical Biochemistry , vol.54 , pp. 484-489
    • Blumenkrantz, N.1    Asboe-Hansen, G.2
  • 4
    • 84987265331 scopus 로고
    • Rheological properties and conformation of tomato paste pectins, citrus and apple pectins
    • Chou, T.D. and J.L. Kokini, "Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins", J. Food Science 52(6), 1658-1664 (1987).
    • (1987) J. Food Science , vol.52 , Issue.6 , pp. 1658-1664
    • Chou, T.D.1    Kokini, J.L.2
  • 5
    • 0001843267 scopus 로고
    • Viscoelastic properties of food hydrocolloid dispersions
    • M.A. Rao and J.F. Steffe (De.) Eisevier Applied Science, New York.
    • da Silva, J.A.L. and M.A. Rao, "Viscoelastic Properties of Food Hydrocolloid Dispersions" In Viscoelastic Properties of Food. M.A. Rao and J.F. Steffe (De.) Eisevier Applied Science, New York. 371-434 (1992).
    • (1992) Viscoelastic Properties of Food , pp. 371-434
    • Da Silva, J.A.L.1    Rao, M.A.2
  • 6
    • 84987260408 scopus 로고
    • Rheological properties of high-methoxyl pectin and locust bean gum solutions in steady shear
    • da Silva, J.A.L, M.P. Gonçalves and M.A. Rao, "Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear", J. Food Science, 57(2), 443-448 (1992).
    • (1992) J. Food Science , vol.57 , Issue.2 , pp. 443-448
    • Da Silva, J.A.L.1    Gonçalves, M.P.2    Rao, M.A.3
  • 8
    • 0002454349 scopus 로고
    • Demethylation of pectin using acid and ammonia
    • Kim, W.J., C.J.B. Smit and V.N.M. Rao, "Demethylation of Pectin Using Acid and Ammonia", J Food Science 43, 74-78 (1978).
    • (1978) J Food Science , vol.43 , pp. 74-78
    • Kim, W.J.1    Smit, C.J.B.2    Rao, V.N.M.3
  • 9
    • 0026627681 scopus 로고
    • Analytical comparison of three industrial pectin preparations
    • Kravtchenko, T.P., A.G.J. Voragen and W. Pilnik, "Analytical Comparison of Three Industrial Pectin Preparations", Carbohydrate Polymers 18, 17-25 (1992).
    • (1992) Carbohydrate Polymers , vol.18 , pp. 17-25
    • Kravtchenko, T.P.1    Voragen, A.G.J.2    Pilnik, W.3
  • 10
    • 0012476522 scopus 로고
    • Determination of methyl alcohol in wine by gas chromatography
    • Lee, C.Y., T.E. Acree and R.M. Butts, "Determination of Methyl Alcohol in Wine by Gas Chromatography", Analytical Chemistry 47(4), 747-748 (1975).
    • (1975) Analytical Chemistry , vol.47 , Issue.4 , pp. 747-748
    • Lee, C.Y.1    Acree, T.E.2    Butts, R.M.3
  • 11
    • 0033807173 scopus 로고    scopus 로고
    • The effect of the degree of esterification on the hydrodynamic properties of citrus pectin
    • Morris, G.A., T.J. Foster and S.E. Harding, "The Effect of the Degree of Esterification on the Hydrodynamic Properties of Citrus Pectin", Food Hydrocolloids 14, 227-235 (2000).
    • (2000) Food Hydrocolloids , vol.14 , pp. 227-235
    • Morris, G.A.1    Foster, T.J.2    Harding, S.E.3
  • 13
    • 0000020415 scopus 로고    scopus 로고
    • Complex pectins: Structure elucidation using enzymes
    • J. Visser and A.G.J. Voragen Ed. Elsevier Science B. V.
    • Schols, H.A. and A.G.J. Voragen, "Complex Pectins: Structure Elucidation Using Enzymes", Pectins and Pectinases. J. Visser and A.G.J. Voragen Ed. Elsevier Science B. V. (1996).
    • (1996) Pectins and Pectinases
    • Schols, H.A.1    Voragen, A.G.J.2
  • 14
    • 0012371522 scopus 로고    scopus 로고
    • Gel formation in amidated low methoxyl pectin systems at unusually acidic conditions
    • Souza, R.C.R. and C.T. Andrade, "Gel Formation in Amidated Low Methoxyl Pectin Systems at Unusually Acidic Conditions", Latin American Applied Research 29, 145-149 (1999).
    • (1999) Latin American Applied Research , vol.29 , pp. 145-149
    • Souza, R.C.R.1    Andrade, C.T.2
  • 15
    • 84987368301 scopus 로고
    • Intrinsic viscosity of tomato serum as affected by method of determination and methods of processing concentrates
    • Tanglertpaibul, T. and M. A. Rao, "Intrinsic Viscosity of Tomato Serum as Affected by Method of Determination and Methods of Processing Concentrates", J. Food Science 52(6), 1642-1645 (1987).
    • (1987) J. Food Science , vol.52 , Issue.6 , pp. 1642-1645
    • Tanglertpaibul, T.1    Rao, M.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.