Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 249-260

  Fissore, Eliana N ^a,b   Rojas, Ana M ^a,b   Gerschenson, Lía N ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Alkaline treatment; Dairy products; Enzymes; Pectin; Red beet; Rheology

Indexed keywords

ALKALINITY; ANTIOXIDANTS; CROSSLINKING; OILS AND FATS; PLANTS (BOTANY); VALUE ENGINEERING;

ALKALINE TREATMENT; ALKALINES; AQUEOUS SYSTEM; BETA VULGARIS L; CA 2+; ENZYMATIC TREATMENTS; HOMOGALACTURONAN; PECTIN; PERFORMANCE; RED BEET;

CHAINS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 79961171149     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.06.004     Document Type: Article

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