Olive pomace, a source for valuable Arabinan-rich pectic polysaccharides

Topics in Current Chemistry

Volumn 294, Issue , 2010, Pages 129-141

  Coimbra, Manuel A ^a   Cardoso, Susana M ^b   Lopes Da Silva, José A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

Arabinan; Food additives; Gelling pectic material; L Arabinosides; Olive pomace; Olive processing; Pectic extract

Indexed keywords

EID: 77957568887     PISSN: 03401022     EISSN: None     Source Type: Book Series    
DOI: 10.1007/128_2010_60     Document Type: Conference Paper

References (42)

1. Fernández-Díez MJ (1971) The olive. In: Hulmed AC (ed) The biochemistry of fruits and their products. Academic, London, pp 255-279
2. http://www.asemesa.es
3. Mafra I, Coimbra MA (2004) Improving the texture of processed fruit: the case of olives. In: Kilcast D (ed) Texture in food vol2: solid foods. CRC Woodhead Publishing Ltd, Cambridge, pp 410-431
4. Vincken J-P, Schols HA, Oomen RJFJ et al (2003) If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture. Plant Physiol 132:1781-1789
5. Coimbra MA, Waldron KW, Selvendran RR (1994) Carbohydr Res 252:245-262
6. Coimbra MA, Rigby NM, Selvendran RR, Waldron KW (1995) Carbohydr Polym 27: 277-284
7. Mafra I, Lanza B, Reis A et al (2001) Physiol Plant 111:439-447
8. Huisman MMH, Schols HA, Voragen AGJ (1996) Carbohydr Polym 31:123-133
9. Vierhuis E, Schols HA, Beldman G et al (2000) Carbohydr Polym 43:11-21
10. Jiménez A, Rodríguez R, Fernández-Caro I et al (2001) J Agric Food Chem 49:409-415
11. Mafra I, Barros AS, Nunes C et al (2006) J Sci Food Agric 86:988-998
12. Jiménez A, Rodríguez R, Fernández-Caro I et al (2001) J Agric Food Chem 49:2008-2013
13. Cardoso SM, Coimbra MA, Lopes da Silva JA (2003) Carbohydr Polym 52:125-133
14. Di Giovacchino L, Solinas M, Miccoli M (1994) J Am Oil Chem Soc 71:1189-1194
15. Alfano G, Belli C, Lustrato G et al (2008) Bioresour Technol 99:4694-4701
16. Cardoso SM, Guyot S, Marnet N et al (2005) J Sci Food Agric 85:21-32
17. Roig A, Cayuela ML, Sánchez-Monedero MA (2006) Waste Manag 26:960-969
18. Konstantinou M, Kolokassidou K, Pashalidis I (2007) Adsorption 13:33-40
19. Alburquerque JA, Gonzálvez J, Tortosa G et al (2009) Biodegradation 20:257-270
20. Suárez M, Romero M-P, Ramo T et al (2009) J Agric Food Chem 57:1463-1472
21. Borja R, Rincón B, Raposo F et al (2002) Process Biochem 38:733-742
22. Martín García AI, Moumen A, Yáñez Ruiz DR et al (2003) Anim Feed Sci Technol 107:61-74
23. Banat F, Al-Asheh S, Al-Ahmad R et al (2007) Bioresour Technol 98:3017-3025
24. Servili M, Baldioli M, Selvaggini R et al (1999) J Am Oil Chem Soc 76:873-882
25. Romero C, Brenes M, Garcia P et al (2002) J Agric Food Chem 50:3835-3839
26. Obied HK, Allen MS, Bedgood DR et al (2005) J Agric Food Chem 53:823-837
27. Cardoso SM, Guyot S, Marnet N et al (2006) J Sci Food Agric 86:1495-1502
28. Artajo L-S, Romero MP, Suárez M et al (2007) Eur Food Res Technol 225:617-625
29. Miró-Casas E, Covas MI, Farre M et al (2003) Clin Chem 49:945-951
30. Visioli F, Caruso D, Grande S et al (2005) Eur J Nutr 44:121-127
31. Fernández-Bolaños J, Rodríguez G, Rodríguez R et al (2006) Grasas Aceites 57:95-106
32. Bondioli P, Mariani C, Lanzani A et al (1993) J Am Oil Chem Soc 70:763-766
33. Ibanez E, Palacios J, Senorans FJ et al (2000) J Am Oil Chem Soc 77:187-190
34. Fernandez-Bolaños J, Rodriguez G, Gomez E et al (2004) J Agric Food Chem 52:5849-5855
35. Kuno N, Shinohara G (2002) Patent No WO02/012159 (14.02.2002)
36. Derriche R, Berrahmoune KS (2007) J Food Eng 78:1149-1154
37. Cardoso SM, Silva AM, Coimbra MA (2002) Carbohydr Res 337:917-924
38. Cardoso SM, Ferreira JA, Mafra I et al (2007) J Agric Food Chem 55:7124-7130
39. Cardoso SM, Coimbra MA, Lopes da Silva JA (2003) Food Hydrocoll 17:801-807
40. Allain C, Salomé L (1990) Macromolecules 23:981-987
41. Lopes da Silva JA, Gonçalves MP (1994) Carbohydr Polym 24:235-245
42. Lopes da Silva JA, Rao MA, Fu J-T (1998) Rheology of structure development and loss during gelation and melting. In: Rao MA, Hartel RW (eds) Phase/state transitions in foods. Marcel Dekker, USA