Pectins from waste of prickly pear fruits (Opuntia albicarpa Scheinvar 'Reyna'): Chemical and rheological properties

Food Hydrocolloids

Volumn 37, Issue , 2014, Pages 93-99

  Lira Ortiz, Ana Laura ^a   Reséndiz Vega, Felipa ^a   Ríos Leal, Elvira ^b   Contreras Esquivel, Juan Carlos ^c   Chavarría Hernández, Norberto ^a   Vargas Torres, Apolonio ^a   Rodríguez Hernández, Adriana Inés ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

Author keywords

Cross equation; Opuntia; Pectic polysaccharide; Rheology

Indexed keywords

CALCIUM COMPOUNDS; FRUITS; MOLECULAR WEIGHT; NON NEWTONIAN FLOW;

CROSS EQUATION; DRY WEIGHT; LOW-METHOXYL PECTINS; OPUNTIA; PECTIC POLYSACCHARIDES; PRICKLY PEAR; PRICKLY PEAR FRUITS; RHEOLOGICAL PROPERTY; SEQUENTIAL EXTRACTION; SUGAR COMPOSITION;

DISPERSIONS;

CITRUS; OPUNTIA;

EID: 84887577611     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.018     Document Type: Article

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