Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin

Carbohydrate Polymers

Volumn 58, Issue 4, 2004, Pages 391-400

  Singthong, Jittra ^a   Cui, Steve W ^b   Ningsanond, Suwayd ^a   Douglas Goff, H ^c  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cissampelos pareira; Degree of esterification; DSC; FT IR spectroscopy; HPSEC; Krueo Ma Noy pectin

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MELTING; ORGANIC ACIDS; POLYSACCHARIDES; REDUCTION; VISCOSITY;

CISSAMPELOS PAREIRA; DEGREE OF ESTERIFICATION; FT-IR SPECTROSCOPY; HPSEC; KRUEO MA NOU PECTIN;

ESTERIFICATION;

CHONDRODENDRON TOMENTOSUM; CISSAMPELOS; CISSAMPELOS PAREIRA;

EID: 9644255786     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.07.018     Document Type: Article

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