Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum

Carbohydrate Polymers

Volumn 89, Issue 1, 2012, Pages 230-235

  Basanta, María F ^a   Ponce, Nora M A ^a   Rojas, Ana M ^a   Stortz, Carlos A ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Flow behavior; Japanese plum; Pectins; Viscosity; Water extraction

Indexed keywords

AQUEOUS EXTRACTION; AVERAGE MOLECULAR WEIGHT; BOILING WATER; CELL WALL COMPOSITION; DEGREE OF METHYLATIONS; DEVELOPMENTAL STAGE; EXTRACTION TIME; FLOW BEHAVIORS; HIGH VISCOSITIES; HOT WATER; JAPANESE PLUM; PECTINS; RHEOLOGICAL CHARACTERISTICS; ROOM TEMPERATURE; WATER EXTRACTION; WATER SOLUTIONS;

ALKYLATION; MOLECULAR WEIGHT; VISCOSITY;

SOLVENT EXTRACTION;

PRUNUS; PRUNUS DOMESTICA; PRUNUS SALICINA;

PECTIN; PLANT EXTRACT; WATER;

CELL WALL; CHEMISTRY; FLOW KINETICS; FRUIT; PRUNUS; SIZE EXCLUSION CHROMATOGRAPHY; TEMPERATURE; TIME;

CELL WALL; CHROMATOGRAPHY, GEL; FRUIT; PECTINS; PLANT EXTRACTS; PRUNUS; RHEOLOGY; TEMPERATURE; TIME FACTORS; WATER;

EID: 84860223823     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.03.001     Document Type: Article

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