Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 241-251

  Geerkens, Christian Hubert ^a   Nagel, Andreas ^a   Just, Kathrin Meike ^a   Miller Rostek, Petra ^a   Kammerer, Dietmar Rolf ^b   Schweiggert, Ralf Martin ^a   Carle, Reinhold ^a,c  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b WALA HEILMITTEL GMBH   (Germany)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Dietary fiber; Galacturonic acid; Gel; Mangifera indica L; Molecular weight distribution; Neutral sugar

Indexed keywords

BLANCHING; DRYING; FRUITS; GRINDING (MACHINING); IRRADIATION; PARTICLE SIZE; PLANTS (BOTANY);

ACID CONTENT; DIETARY FIBRE; GALACTURONIC ACIDS; INDUSTRIAL RECOVERY; MANGIFERA INDICA L; MOLECULAR-WEIGHT DISTRIBUTIONS; NEUTRAL SUGAR; PARTICLE DRYING; PARTICLE IRRADIATION; PARTICLES SIZES;

MOLECULAR WEIGHT DISTRIBUTION;

MANGIFERA INDICA;

EID: 84934951053     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.022     Document Type: Article

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