Rheological and macromolecular quality of pectin extracted with nitric acid from passion fruit rind

Journal of Food Process Engineering

Volumn 35, Issue 5, 2012, Pages 800-809

  Canteri, M H G ^a,b,e   Scheer, A P ^a   Ginies, C ^d   Reich, M ^d   Renard, C M C G ^d,e   Wosiacki, G ^a,c  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^c Ponta Grossa State University   (Brazil)

^d UMR A 408 INRA University of Avignon   (France)

^e UNIVERSITY OF AVIGNON   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FRUITS; NITRIC ACID; VISCOSITY;

ALTERNATIVE RAW MATERIAL; APPARENT VISCOSITY; EXTRACTION CONDITIONS; HIGH MOLECULAR WEIGHT; MEDIUM TEMPERATURE; MOLECULAR CHARACTERISTICS; NITRIC ACID CONCENTRATION; RHEOLOGICAL BEHAVIORS;

EXTRACTION;

PASSIFLORA EDULIS;

EID: 84866982109     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00618.x     Document Type: Review

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