Influence of pectin properties and processing conditions on thermal pectin degradation

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 555-563

  Fraeye, Ilse ^a   De Roeck, Ans ^a   Duvetter, Thomas ^a   Verlent, Isabel ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a Department of Microbial and Molecular Systems ^*  (Belgium)

Author keywords

Elimination; Acid hydrolysis; Demethoxylation; Depolymerization; Kinetics; Pectin degradation

Indexed keywords

PECTIN;

ARTICLE; CHEMICAL MODIFICATION; DEGRADATION KINETICS; DEPOLYMERIZATION; ELIMINATION REACTION; HEATING; HYDROLYSIS KINETICS; NONHUMAN; PH MEASUREMENT; REACTION TIME; TEMPERATURE ACCLIMATIZATION; THERMAL CONDUCTIVITY;

EID: 34447267726     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.009     Document Type: Article

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