Pectin content and composition from different food waste streams in memory of Anna Surribas, scientist and friend.

Food Chemistry

Volumn 201, Issue , 2016, Pages 37-45

  Müller Maatsch, Judith ^a   Bencivenni, Mariangela ^a   Caligiani, Augusta ^a   Tedeschi, Tullia ^a   Bruggeman, Geert ^b   Bosch, Montse ^c   Petrusan, Janos ^d   Van Droogenbroeck, Bart ^e   Elst, Kathy ^f   Sforza, Stefano ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Nutrition Sciences NV   (Belgium)

^c LEITAT TECHNOLOGICAL CENTER   (Spain)

^d IGV GmbH   (Germany)

^e INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^f FLEMISH INSTITUTE FOR TECHNOLOGICAL RESEARCH VITO   (Belgium)

Author keywords

Acetylation degree; Food waste; Methylation degree; Pectin; Uronic acid

Indexed keywords

ACETYLATION; ALKYLATION; CARBOXYLIC ACIDS;

BIOLOGICAL PROPERTIES; EXPLOITATION POTENTIALS; FOOD WASTE; PECTIN; PECTIN CONTENTS; STRUCTURAL DIVERSITY; SUGAR COMPOSITION; URONIC ACIDS;

METHYLATION;

CALCIUM; PECTIN; SUGAR; URONIC ACID; WASTE;

ACETYLATION; ARTICLE; BIODIVERSITY; CELL WALL; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; FOOD WASTE; FOOD WASTE STREAM; METHYLATION; MOLECULAR BIOLOGY; NONHUMAN; PHYSICAL CHEMISTRY; STRUCTURE ANALYSIS; ANALYSIS; CHEMISTRY; FRUIT; VEGETABLE; WASTE;

ACETYLATION; FRUIT; PECTINS; URONIC ACIDS; VEGETABLES; WASTE PRODUCTS;

EID: 84955106353     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.012     Document Type: Article

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