The localisation of pectin in Sphagnum moss leaves and its role in preservation

Carbohydrate Polymers

Volumn 87, Issue 2, 2012, Pages 1326-1332

  Ballance, S ^a,b,c   Kristiansen, K A ^a   Skogaker, N T ^a   Tvedt, K E ^a   Christensen, B E ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b NOFIMA   (Norway)

^c Norwegian Institute of Food   (Norway)

Author keywords

Acid dissociation; Food preservation; Galacturonic acid; Polysaccharide

Indexed keywords

ACID-DISSOCIATION; CELL WALLS; COLLOIDAL GOLD; EXPERIMENTAL CONTROL; GALACTURONIC ACIDS; LACTOBACILLUS SP; LOCALISATION; POLY-L-LYSINE; ROOM TEMPERATURE; SALMON FILLET; ULTRA-THIN;

AMINO ACIDS; CELLS; DISSOCIATION; FOOD PRESERVATION; LIQUIDS; POLYSACCHARIDES; RUTHENIUM; TRANSMISSION ELECTRON MICROSCOPY;

SPOILAGE;

BACTERIA (MICROORGANISMS); BRYOPHYTA; LACTOBACILLUS; LACTOBACILLUS SP.; SPHAGNUM; SPHAGNUM PAPILLOSUM;

EID: 81255134152     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.09.020     Document Type: Article

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