Development of complete hydrolysis of pectins from apple pomace

Food Chemistry

Volumn 172, Issue , 2015, Pages 675-680

  Wikiera, Agnieszka ^a   Mika, Magdalena ^a   Starzyńska Janiszewska, Anna ^a   Stodolak, Bozena ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Apple pectin; Chemical hydrolysis; Enzymatic hydrolysis; Galacturonic acid; Pectin neutral sugar

Indexed keywords

FRUITS; SUGARS;

APPLE PECTIN; CHEMICAL HYDROLYSIS; COMPLETE HYDROLYSIS; CONVENTIONAL METHODS; GALACTURONIC ACIDS; NEUTRAL SUGAR; POLYGALACTURONIC ACID; PRECISE DETERMINATIONS;

ENZYMATIC HYDROLYSIS;

ARABINOSE; CARBOHYDRATE; FUCOSE; GALACTOSE; GALACTURONIC ACID; GLUCOSE; LEVO GLUCOSE; MANNOSE; PECTIN; POLYGALACTURONIC ACID; POLYMER; RHAMNOSE; XYLAN ENDO 1,3 BETA XYLOSIDASE; XYLOSE; HEXURONIC ACID;

APPLE; ARTICLE; CATALYSIS; CHEMICAL COMPOSITION; ENZYME CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; CHEMISTRY; MALUS; METABOLISM;

ARABINOSE; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEXURONIC ACIDS; HYDROLYSIS; MALUS; PECTINS;

EID: 84907919794     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.132     Document Type: Article

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