Comparison of molecular parameters; material properties and gelling behaviour of commercial citrus pectins

Gums and Stabilisers for the Food Industry 16

Volumn , Issue , 2012, Pages 199-206

  Einhorn Stoll, U ^a   Kastner, H ^a   Senge, B ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84886276325     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (7)

1. C. Rolin, Commercial pectin preparations in Pectins and their Manipulation, eds. G.B. Seymour and J.P. Knox, Blackwell Publishing, Oxford, 2002, pp. 222-241.
2. A.G.J. Voragen, W. Pilnik, J.-F. Thibault, M.A.V. Axelos, C.M.G.C. Renard, Pectins in Food Polysaccharides and Their Applications, ed. A.M Stephen, M. Dekker, New York, 1995, Chapter 10, pp. 287-339.
3. B.R. Thakur, R.K. Singh, A.K. Handa, Critical Rev. Food Sci. Nutrition, 1997, 37, 47.
4. U. Einhorn-Stoll, H. Kunzek, G. Dongowski, Food Hydrocolloids, 2007, 21, 1101.
5. U. Einhorn-Stoll, H. Kunzek, Food Hydrocolloids, 2009, 23, 40.
6. U. Einhorn-Stoll, T. Salazar, B. Jaafar, H. Kunzek, Nahrung/Food, 2001, 45, 332.
7. H. Kastner, U. Einhorn-Stoll, B. Senge, Gums and stabilisers for the food industry, 2011, 16.