Physical properties of water-soluble pectins in hot- and cold-break tomato pastes

Food Chemistry

Volumn 93, Issue 3, 2005, Pages 403-408

  Lin, Huajuan ^a   Aizawa, Koichi ^b   Inakuma, Takahiro ^b   Yamauchi, Ryo ^a   Kato, Koji ^a  

^a GIFU UNIVERSITY   (Japan)

^b KAGOME CO   (Japan)

Author keywords

Physical properties of pectin; Tomato paste; Water soluble pectin

Indexed keywords

CALCIUM ION; CARBOXYL GROUP; GALACTURONIC ACID; PECTIN;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; FOOD PROCESSING; HYDROGEN BOND; IONIC STRENGTH; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN CONFORMATION; PROTEIN STRUCTURE; PURIFICATION; SOLUBILITY; TOMATO; VISCOSITY;

LYCOPERSICON ESCULENTUM;

EID: 19544392910     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.036     Document Type: Article

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