Yellow passion fruit rind - A potential source of low-methoxyl pectin

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 7, 2006, Pages 2738-2744

  Yapo, Beda Marcel ^a,c   Koffi, Kouassi Leonard ^b  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b Institut National Polytechnique Felix Houphouet Boigny (INPHB)   (France)

^c INRA   (France)

Author keywords

Fractional extraction; Low methoxyl pectin; Yellow passion fruit

Indexed keywords

CITRUS; PASSIFLORA EDULIS; PASSIFLORA EDULIS F. FLAVICARPA;

CALCIUM; PECTIN;

ARTICLE; CHEMISTRY; ELASTICITY; ESTERIFICATION; FRUIT; GEL; ISOLATION AND PURIFICATION; KINETICS; METHYLATION; PASSION FRUIT; PHYSICAL CHEMISTRY; TEMPERATURE; VISCOSITY;

CALCIUM; CHEMISTRY, PHYSICAL; ELASTICITY; ESTERIFICATION; FRUIT; GELS; KINETICS; METHYLATION; PASSIFLORA; PECTINS; TEMPERATURE; VISCOSITY;

EID: 33646002028     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052605q     Document Type: Article

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