Determination of the fruit content of strawberry fruit preparations by gravimetric quantification of hemicellulose

Food Chemistry

Volumn 91, Issue 2, 2005, Pages 365-371

  Schieber, Andreas ^a   Fügel, Ralf ^a   Henke, Michael ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Alcohol insoluble residue; Fractionation; Fruit content; Fruit preparations; Hemicellulose; Strawberry

Indexed keywords

ALCOHOL DERIVATIVE; HEMICELLULOSE; SUGAR;

ALKALINITY; ARTICLE; CALCULATION; CONTROLLED STUDY; FRUIT; FRUIT JUICE; GRAVIMETRY; HYDROCOLLOID; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN ISOLATION; QUANTITATIVE ANALYSIS; RELIABILITY; STRAWBERRY;

CYAMOPSIS TETRAGONOLOBA; FRAGARIA; FRAGARIA X ANANASSA;

EID: 10044281343     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.003     Document Type: Article

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