Conformational changes in serum pectins during industrial tomato paste production

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8453-8458

  Diaz, Jerome V ^a   Anthon, Gordon E ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Conformational changes; Pectin; Serum viscosity; Tomato paste

Indexed keywords

GALACTURONIC ACID; HEXURONIC ACID; PECTIN;

ARTICLE; CHEMISTRY; CONFORMATION; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; MOLECULAR WEIGHT; TOMATO; VISCOSITY;

FOOD HANDLING; FRUIT; HEXURONIC ACIDS; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MOLECULAR CONFORMATION; MOLECULAR WEIGHT; PECTINS; VISCOSITY;

LYCOPERSICON ESCULENTUM;

EID: 70349338870     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901207w     Document Type: Article

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