Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins

Food Chemistry

Volumn 182, Issue , 2015, Pages 64-71

  Guo, Xiaoming ^a   Meng, Hecheng ^a   Zhu, Siming ^a   Tang, Qiang ^a   Pan, Runquan ^a   Yu, Shujuan ^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 contamination; Emulsifying properties; Precipitation modes; Purity; Sugar beet pectins

Indexed keywords

CALCIUM; DIALYSIS; EMULSIFICATION; ETHANOL; ORGANIC SOLVENTS; OXALIC ACID; SUGAR BEETS;

CALCIUM OXALATES; EMULSIFYING PROPERTY; ETHANOL PRECIPITATION; ETHANOL WATER MIXTURES; PRECIPITATION METHODS; PURITY; SUGAR BEET PECTIN (SBP); SUGAR BEET PECTINS;

PRECIPITATION (CHEMICAL);

CALCIUM OXALATE; OXALIC ACID DERIVATIVE; PECTIN; EMULSION;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CONTAMINATION; DIALYSIS; EMULSION; HYDROLYSIS; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PRECIPITATION; SCANNING ELECTRON MICROSCOPY; SUGAR BEET; TURBIDITY; ULTRAVIOLET SPECTROPHOTOMETRY; BEET; CHEMISTRY;

BETA VULGARIS SUBSP. VULGARIS;

BETA VULGARIS; CALCIUM OXALATE; EMULSIONS; PECTINS;

EID: 84926436106     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.126     Document Type: Article

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