Butternut and beetroot pectins: Characterization and functional properties

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 172-182

  Fissore, Eliana N ^a,b   Rojas, Ana M ^a,b   Gerschenson, Lía N ^a,b   Williams, Peter A ^c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b National Scientific and Technical Research Council of Argentina ^*  (Argentina)

^c GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Beetroot pectin; Butternut pectin; Functional properties

Indexed keywords

EMULSIFICATION; ESTERS; GEL PERMEATION CHROMATOGRAPHY; HYDROGEN BONDS; LIGHT SCATTERING; MOLECULAR MASS; REFRACTIVE INDEX; SHEAR FLOW; SHEAR THINNING; THERMODYNAMIC STABILITY;

BEETROOT PECTIN; BETA VULGARIS L; BUTTERNUT PECTIN; CA 2+; CHARACTERISTIC PROPERTIES; ENZYMATIC EXTRACTION; FUNCTIONAL PROPERTIES; METHYL ESTERIFICATION; MOLECULAR MASS DISTRIBUTIONS; PHYSICOCHEMICAL CHARACTERISTICS;

GELS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; CUCUMIS; JUGLANS CINEREA;

EID: 84872414436     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.012     Document Type: Article

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