Characterisation of the turbid particles in the extraction of sugar beet pectins

Food Chemistry

Volumn 162, Issue , 2014, Pages 99-103

  Guo, Xiao Ming ^a   Zhu, Si Ming ^a   Tang, Qiang ^a   Yu, Shu Juan ^a,b,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

^c GUANGDONG PROVINCE KEY LABORATORY FOR GREEN PROCESSING OF NATURAL PRODUCTS AND PRODUCT SAFETY   (China)

Author keywords

Calcium oxalate dihydrate; Insoluble substance; Purity; Sugar beet pectins

Indexed keywords

CALCIUM; COAL TAR; OXALIC ACID; TURBIDITY;

ALCOHOL PRECIPITATIONS; CALCIUM OXALATE DIHYDRATE; INSOLUBLE SUBSTANCES; PURITY; SEM OBSERVATION; SUGAR BEET PECTINS; XRD PEAKS;

SUGAR BEETS;

ALCOHOL; CALCIUM; OXALIC ACID; PECTIN; WEDDELLITE; CALCIUM OXALATE;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; INFRARED SPECTROSCOPY; PARTICLE SIZE; PRECIPITATION; SCANNING ELECTRON MICROSCOPY; SUGAR BEET; SURFACE PROPERTY; TURBIDITY; X RAY DIFFRACTION; BEET; CHEMISTRY;

BETA VULGARIS; CALCIUM OXALATE; PECTINS;

EID: 84899867243     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.045     Document Type: Article

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