Results 241 to 250 of about 105,372 (282)

Amino acid regulated citrus pectin‐based emulsion stability mediated by pH

Journal of the Science of Food and Agriculture, 2023
AbstractBackgroundCitrus residuals are rich in nutrients like pectin, essential oil, and amino acids, which are wasted in the food industry. Moreover, citrus components often coexist with amino acids during emulsion preparation and application.ResultsAdding glutamic or arginine after emulsification resulted in a stable emulsion compared with adding ...
Guifang Tian, Man Huo, Xiaohan Yang, Kemin Mao, Xiaohan Liu, Yaxin Sang, Jiangtao Li   +6 more
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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
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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
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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
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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
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Increased pH-mediated alleviation of copper-toxicity and growth response function in Citrus sinensis seedlings

Scientia Horticulturae, 2021
Abstract Little is known about pH-mediated alleviation of copper (Cu)-toxicity in plants. ‘Xuegan’ [Citrus sinensis (L.) Osbeck] seedlings were irrigated with nutrient solution at a pH 3.0, 4.0 or 4.8 and a concentration of 0.5 (control) and 300 (Cu-toxicity) μM CuCl2 for 17 weeks. Thereafter, a total of 125 physiological parameters including biomass,
Li-Ya Cai, Jiang Zhang, Qian-Qian Ren, Yin-Hua Lai, Ming-Yi Peng, Chong-Ling Deng, Xin Ye, Lin-Tong Yang, Zeng-Rong Huang, Li-Song Chen   +9 more
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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.
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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
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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
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