The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

Food Chemistry

Volumn 161, Issue , 2014, Pages 199-207

  Jamsazzadeh Kermani, Zahra ^a   Shpigelman, Avi ^a   Kyomugasho, Clare ^a   Van Buggenhout, Sandy ^a   Ramezani, Mohsen ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Citric acid extraction; Fourier Transform Infra Red; Mango peel; Multi angle laser light scattering; Pectin

Indexed keywords

CHELATION; CITRIC ACID; FRUITS; POLYMERS;

ACID EXTRACTION; CELL WALL POLYMERS; CHELATING PROPERTIES; DEGREE OF METHOXYLATION; EXTRACTION CONDITIONS; FOURIER TRANSFORM INFRA REDS; MULTIANGLE LASER LIGHT SCATTERING; PECTIN;

EXTRACTION;

CARBOHYDRATE DERIVATIVE; CHELATING AGENT; CITRIC ACID; HEMICELLULOSE; NEUTRAL SUGAR; PECTIN; POLYMER; UNCLASSIFIED DRUG; URONIC ACID;

ACIDITY; ARTICLE; CELL WALL; CHEMICAL MODIFICATION; COLORIMETRY; EXTRACTION; FRACTIONATION; HYDROGEN BOND; INFRARED SPECTROSCOPY; MANGO; METHOXYLATION; MOLECULAR WEIGHT; PLANT CELL; CHEMISTRY; MANGIFERA; MASS SPECTROMETRY; PROCEDURES;

CELL WALL; CHELATING AGENTS; MANGIFERA; MASS SPECTROMETRY; PECTINS; POLYMERS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84899566195     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.131     Document Type: Article

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