Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1211-1215

  Yang, Bao ^a   Jiang, Guoxiang ^a   Gu, Caiqin ^b   Yang, Hongshun ^c   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUANGZHOU UNIVERSITY   (China)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Chestnut; GC MS; Glycosidic linkage; Hardening; Polysaccharide

Indexed keywords

1,3 FRUCTOSE; 1,3 GLUCOSE; 1,3 XYLOSE; 1,4 ARABINOSE; 1,6 GALACTOSE; 1,6 GLUCOSE; ARABINOSE; FRUCTOSE; GALACTOSE; GLUCOSE; POLYSACCHARIDE; RHAMNOSE; UNCLASSIFIED DRUG; XYLOSE;

ARTICLE; CELL WALL; CHEMICAL COMPOSITION; CHESTNUT; DEGRADATION; EXTRACTION; FOOD COMPOSITION; FRACTIONATION; FRUIT DEVELOPMENT; FRUIT FIRMNESS; HARDNESS; STRUCTURE ANALYSIS;

CASTANEA MOLLISSIMA;

EID: 70449129743     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.050     Document Type: Article

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