Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Yoo, Sang Ho ^a   Lee, Byeong Hoo ^a   Lee, Heungsook ^a   Lee, Suyong ^a   Bae, In Young ^b   Lee, Hyeon Gyu ^b   Fishman, Marshall L ^c   Chau, Hoa K ^c   Savary, Brett J ^c   Hotchkiss Jr , Arland T ^c  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

^c EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Intrinsic viscosity; Microwave extraction; Molecular weight; Pumpkin pectin

Indexed keywords

CARBOHYDRATE; GALACTURONIC ACID; HEXURONIC ACID; PECTIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; MOLECULAR WEIGHT; PH; SQUASH; VISCOSITY;

CARBOHYDRATES; CUCURBITA; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXURONIC ACIDS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MICROWAVES; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PECTINS; VISCOSITY;

CITRUS;

EID: 84869886894     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02960.x     Document Type: Article

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