Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1572-1578

  Yapo, Beda M ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Acid extractant; Biochemical characteristics; Gelling properties; Passiflora edulis flavicarpa rind; Pectin

Indexed keywords

CITRIC ACID; GALACTURONIC ACID; HEXURONIC ACID; PECTIN; PLANT EXTRACT; RHAMNOSE;

ARTICLE; CHEMISTRY; ESTERIFICATION; FRUIT; GEL; PASSION FRUIT; PH;

CITRIC ACID; ESTERIFICATION; FRUIT; GELS; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; PASSIFLORA; PECTINS; PLANT EXTRACTS; RHAMNOSE;

CITRUS LIMON; PASSIFLORA EDULIS;

EID: 64549154543     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802969m     Document Type: Article

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