Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

Food Chemistry

Volumn 166, Issue , 2015, Pages 479-485

  Yuliarti, Oni ^a   Matia Merino, Lara ^a   Goh, Kelvin K T ^a   Mawson, John ^a,c   Williams, Martin A K ^b   Brennan, Charles ^a,d  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c CHARLES STURT UNIVERSITY   (Australia)

^d LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Fruit maturity; Galacturonic acid; Gold kiwifruit; High methoxyl pectin; Viscosity

Indexed keywords

FRUITS; GOLD; MOLECULES; VISCOSITY;

ENZYMATIC EXTRACTION; ENZYMATIC TREATMENTS; FRUIT MATURITY; GALACTURONIC ACIDS; HIGH-METHOXYL PECTIN; KIWIFRUITS; WATER EXTRACTION METHODS; WEIGHT-AVERAGE MOLECULAR WEIGHT;

EXTRACTION;

GALACTURONIC ACID; GOLD KIWIFRUIT EXTRACT; GOLD KIWIFRUIT PECTIN; PECTIN; PLANT EXTRACT; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ACID EXTRACTION; ACTINIDIA CHINENSIS; ARTICLE; ENZYME EXTRACTION; ESTERIFICATION; EXTRACTION; HARVEST; MATURITY; MOLECULAR WEIGHT; NONHUMAN; VISCOSITY; WATER EXTRACTION; ACTINIDIA; CHEMISTRY; FRUIT; ISOLATION AND PURIFICATION;

ACTINIDIA; FRUIT; MOLECULAR WEIGHT; PECTINS; PLANT PROTEINS; VISCOSITY;

EID: 84903847162     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.055     Document Type: Article

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