Biochemical and rheological properties of gelling pectic isolates from buttercup squash fruit

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1326-1336

  O'Donoghue, E M ^a   Somerfield, S D ^a  

^a Food Industry Science Centre   (New Zealand)

Author keywords

Buttercup squash; Cucurbita maxima; Cucurbita moshata; Gelation; Pectin; Rheology

Indexed keywords

CHAIN LENGTH; CHAINS; CHLORINE COMPOUNDS; CITRIC ACID; ELASTICITY; ESTERS; EXTRACTION; SOL-GELS; STARCH;

ACID EQUIVALENTS; BIOCHEMICAL PROPERTIES; BUTTERCUP SQUASH; CHAINS LENGTH; CUCURBITA MAXIMA; CUCURBITA MOSHATA; GALACTURONIC ACIDS; GELATION PROPERTIES; PECTIN; RHEOLOGICAL PROPERTY;

GELATION;

CUCURBITA; CUCURBITA MAXIMA; RANUNCULUS;

EID: 44349181647     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.07.002     Document Type: Article

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