Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1202-1207

  Koubala, B B ^a   Mbome, L I ^b   Kansci, G ^a   Tchouanguep Mbiapo, F ^c   Crepeau, M J ^d   Thibault, J F ^d   Ralet, M C ^d  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b Institute of Medical Research and Medicinal Plant Studies Yaounde   (Cameroon)

^c UNIVERSITY OF DSCHANG   (Cameroon)

^d CEMAGREF   (France)

Author keywords

Ambarella peels; Extraction conditions; Pectins; Physicochemical properties

Indexed keywords

OXALIC ACID; PECTIN; PLANT EXTRACT; SPONDIAS CYTHEREA EXTRACT; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CHEMICAL ANALYSIS; DRY WEIGHT; FOOD INDUSTRY; METHYLATION; PHYSICAL CHEMISTRY;

SPONDIAS DULCIS;

EID: 34548509948     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.065     Document Type: Article

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