Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

Food and Bioprocess Technology

Volumn 5, Issue 3, 2012, Pages 1100-1105

  Bélafi Bakó, Katalin ^a   Cserjési, Petra ^a   Beszédes, Sándor ^b   Csanádi, Zsófia ^a   Hodúr, Cecília ^b  

^a UNIVERSITY OF PANNONIA   (Hungary)

^b UNIVERSITY OF SZEGED   (Hungary)

Author keywords

Elderberry; Microwave assisted extraction; Raspberry; Red and black currant

Indexed keywords

APPLE PECTIN; BLACK CURRANT; CITRUS PECTIN; ELDERBERRY; FRESH BERRIES; MICROWAVE-ASSISTED; MICROWAVE-ASSISTED EXTRACTION; MICROWAVE-ASSISTED PROCESS; RASPBERRY; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY;

PRESSES (MACHINE TOOLS); RHEOLOGY;

FRUITS;

CITRUS; MALUS X DOMESTICA; RIBES HUDSONIANUM; RIBES RUBRUM; RUBUS GLAUCUS; SAMBUCUS;

EID: 84857995768     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0592-9     Document Type: Article

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