FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Food Chemistry

Volumn 176, Issue , 2015, Pages 82-90

  Kyomugasho, Clare ^a   Christiaens, Stefanie ^a   Shpigelman, Avi ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Degree of methylesterification; Fruits and vegetables; FT IR spectroscopy; Pectin; Spectra deconvolution

Indexed keywords

CARBOXYLATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; PROTEINS; SPACECRAFT INSTRUMENTS; VEGETABLES;

CARBOXYLATE GROUPS; ESTER CARBONYL GROUP; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; FRUITS AND VEGETABLES; FTIR SPECTROSCOPY; METHYLESTERIFICATION; PEAK-DECONVOLUTION; PECTIN;

SPECTRUM ANALYSIS;

CALCIUM ION; PECTIN; WATER;

APPLE; ARTICLE; BEETROOT; BROCCOLI; CARROT; CELL WALL; ESTERIFICATION; FRUIT; INFRARED SPECTROSCOPY; MANGO; METHYLESTERIFICATION; NONHUMAN; PLANT CELL; PROTEIN CONTENT; TOMATO; VEGETABLE; CHEMISTRY; PROCEDURES;

BRASSICA OLERACEA VAR. ITALICA;

ESTERIFICATION; FRUIT; PECTINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VEGETABLES;

EID: 84919800772     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.033     Document Type: Article

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