Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 669-678

  Taboada, Edelio ^a   Fisher, Patricio ^a   Jara, Rory ^b   Zúñiga, Elisa ^c   Gidekel, Manuel ^d   Cabrera, Juan Carlos ^e   Pereira, Eduardo ^f   Gutiérrez Moraga, Ana ^d   Villalonga, Reynaldo ^g   Cabrera, Gustavo ^d  

^a UNIVERSIDAD CATÓLICA DE TEMUCO   (Chile)

^b UNIVERSITY OF MAINE   (United States)

^c UNIVERSIDAD DE VALPARAÍSO   (Chile)

^d UNIVERSIDAD ADOLFO IBÁÑEZ   (Chile)

^e UNIVERSITY OF NAMUR   (Belgium)

^f UNIVERSITY OF CONCEPCIÓN   (Chile)

^g UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Murta; Pectin; Pectin characterisation; Polysaccharide extraction; Ugni molinae

Indexed keywords

AMMONIUM OXALATE; FERULIC ACID; GALACTOSE; GALACTURONIC ACID; GLUCOSE; HYDROCHLORIC ACID; MANNOSE; MONOSACCHARIDE; PECTIN; POLYSACCHARIDE; RHAMNOSE; SODIUM HYDROXIDE; UNCLASSIFIED DRUG; WATER;

ARTICLE; CARBOHYDRATE ANALYSIS; CELL WALL; CHEMICAL COMPOSITION; CONTROLLED STUDY; EXTRACTION AND EXTRACTS; FRACTIONATION; FRUIT; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PLANT CELL; PROTEIN CONTENT; UGNI MOLINAE;

CITRUS; MOURIRI DOMINGENSIS; UGNI MOLINAE;

EID: 77954623871     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.030     Document Type: Article

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