Results 191 to 200 of about 27,191 (232)

Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

Carbohydrate Polymers, 2023
The amidation of pectin by amino acids has been widely applied due to its safety and excellent gelling properties. This study systematically examined the effects of pH on the gelling properties of lysine-amidated pectin during amidation and gelation.
Jirong, Wang, Chengying, Zhao, Shaojie, Zhao, Xingmiao, Lu, Mengyu, Ma, Jinkai, Zheng   +5 more
openaire   +2 more sources

Modeling the effect of pH on biosorption of heavy metals by citrus peels

Journal of Hazardous Materials, 2008
Biosorption by materials such as citrus peels could be a cost effective technique for removing toxic heavy metals from wastewater. Orange peels, lemon peels and lemon-based protonated pectin peels (PPP) had Langmuir sorption capacities of 0.7-1.2 mequiv./g (39-67 mg/g) of Cd per biosorbent dry weight.
Silke, Schiewer, Santosh B, Patil
openaire   +2 more sources

Determination of optimum pH and temperature for pasteurization of citrus juices by response surface methodology

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993
Optimization of microbial death, enzyme inactivation and vitamin C retention during pasteurization of pH-adjusted orange juice is discussed free of equipment-dependent parameters such as the heating lag. The pH-temperature optimum was determined by response surface methodology in the range of 65 degrees C-75 degrees C and pH 2.5-4.0.
N, Ulgen, M, Ozilgen
openaire   +2 more sources

Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin

Food Chemistry, 2021
Ultrasonic degradation has become a promising strategy for producing modified pectin (MP). In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on the macromolecular, structural and rheological characteristics of citrus pectin was investigated.
Jing-Kun Yan, Chun Wang, Wen-Yi Qiu, Ting-Ting Chen, Yan Yang, Wen-Han Wang, He-Nan Zhang   +6 more
openaire   +2 more sources

Evaluation of citrus rootstocks for the high pH, calcareous soils of South Texas

Euphytica, 2008
Citrus tristeza virus (CTV) is one of the most devastating disease in areas where sweet orange or grapefruit are budded onto sour orange rootstock. In Texas, the citrus industry is located in the far south of the state in a high pH and calcareous soils region, which makes sour orange the best rootstock option. The Texas industry has been under a threat
E. S. Louzada, H. S. del Rio, M. Sétamou, J. W. Watson, D. M. Swietlik   +4 more
openaire   +1 more source

Comparative studies on the anti-tumor activities of high temperature- and pH-modified citrus pectins

Food & Function, 2013
High temperature and pH modification could produce functional pectins. In this study, high temperature-modified (HTCP) and pH-modified (MCP) citrus pectins were prepared for studying their anti-tumor activities in eight cancer cell lines and a mouse Sarcoma-180 (S-180) tumor model.
Miao, Hao, Xiaowen, Yuan, Hairong, Cheng, Huiting, Xue, Tao, Zhang, Yifa, Zhou, Guihua, Tai   +6 more
openaire   +2 more sources

Bacterial Spoilage of Citrus Products at pH Lower than 3.51

Journal of Milk and Food Technology, 1976
A strain of Lactobacillus brevis, L-3, was isolated from a blown can of grapefruit segments in sugar syrup; it caused spoilage of citrus products having pH values lower than 3.5. When inoculated into orange (pH 3.38) and grapefruit (pH 2.99) juices, after 5 h at 30 C L-3 produced 15 and 22 μg diacetyl/ml, respectively, and off-flavor was detectable.
openaire   +1 more source

CrMYB73 , a PH -like gene, contributes to citric acid accumulation in citrus fruit

Scientia Horticulturae, 2015
Abstract Organic acids strongly influence the organoleptic properties of fruit, and in citrus the major organic acid is citric acid. The pH-associated genes ( PH ) have been widely studied in various fruit and their expression has been suggested to be linked to citric acid accumulation in citrus fruit, but in planta functional evidence is lacking.
Shao-jia Li, Xiao-juan Liu, Xiu-lan Xie, Chong-de Sun, Donald Grierson, Xue-ren Yin, Kun-song Chen   +6 more
openaire   +1 more source

Effect of pH on the growth of zinc oxide nanorods using Citrus aurantifolia extracts

Materials Letters, 2014
The effect of pH during sol–gel synthesis of ZnO nanorods using Citrus aurantifolia juice extracts has been investigated. Zinc nitrate solutions and C. aurantifolia fruit extracts mixtures were heated at 90 1 Ca t pH of 5, 7 and 9. Solid reaction products were annealed in air at 300 1C yielding nanorods with diameters of about 100 nm for all samples ...
Rafaie, H.A., Samat, N.A., Nor, R.M.
openaire   +1 more source

Effects of copper rates and soil ph on growth and nutrient uptake by citrus seedlings

Journal of Plant Nutrition, 1999
Abstract Soil properties, primarily pH and organic matter, influence phytotoxicity of copper (Cu). A pot experiment was conducted to evaluate the effects of copper additions (0, 25, 50, 100, 200, and 400 mg kg−1) to three different soils [Myakka fine sand (pH 5.7), Candler fine sand (pH 6.5), and Oldsmar fine sand (pH 8.2)] on growth, and uptake of ...
A. K. Alva, B. Huang, O. Prakash, S. Paramasivam   +3 more
openaire   +1 more source