Solution viscosity and structural modification of pumpkin biopectin

Food Hydrocolloids

Volumn 19, Issue 6, 2005, Pages 1032-1036

  Evageliou, Vasiliki ^a   Ptitchkina, Nataliya M ^b   Morris, Edwin R ^c  

^a UNIVERSITY OF THESSALY   (Greece)

^b SARATOV STATE VAVILOV AGRARIAN UNIVERSITY   (Russian Federation)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Enzymic extraction; Gelation; Pectin; Pumpkin; Rheology; Viscosity

Indexed keywords

ACETYLATION; BACTERIOLOGY; EXTRACTION; GELATION; SODIUM CHLORIDE; VISCOSITY MEASUREMENT;

CA 2+; CULTURE SUPERNATANT; DEACETYLATION; ENZYMIC EXTRACTION; PECTIN; PUMPKIN; PUMPKIN PULPS; SOLUTION VISCOSITY; STRUCTURAL MODIFICATIONS; VISCOSITY MODIFICATIONS;

VISCOSITY;

PAENIBACILLUS POLYMYXA; POLYMYXA;

EID: 19944414959     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.01.004     Document Type: Article

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