Results 261 to 270 of about 104,517 (279)
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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 +5 more
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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 +5 more
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CrMYB73 , a PH -like gene, contributes to citric acid accumulation in citrus fruit
Scientia Horticulturae, 2015Abstract 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 +6 more
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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 +9 more
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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 +9 more
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Bacterial Spoilage of Citrus Products at pH Lower than 3.51
Journal of Milk and Food Technology, 1976A 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, 2008Citrus 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 +4 more
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Comparative studies on the anti-tumor activities of high temperature- and pH-modified citrus pectins
Food & Function, 2013High 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 +6 more
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Food Research International, 2023
pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin (TCHMP) were investigated in this study. The gelation capacity results revealed that the in situ gelation behavior of TCHMP only occurred when the pH value was higher than 6.25.
Jinfeng, Chen +5 more
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pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin (TCHMP) were investigated in this study. The gelation capacity results revealed that the in situ gelation behavior of TCHMP only occurred when the pH value was higher than 6.25.
Jinfeng, Chen +5 more
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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
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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
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Increasing media pH contribute to the absorption of boron via roots to promote the growth of citrus
Plant Physiology and Biochemistry, 2022Low pH is an important limiting factor for plant development in the south of China due to problems of acid red soil and boron (B) deficiency. Whereas, there is very limited information on the relationship between media pH and B distribution in plant, the physiological process changed by the interaction of pH and B in citrus growth also unclear.
Jin, Cheng +4 more
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Effect of pH on the growth of zinc oxide nanorods using Citrus aurantifolia extracts
Materials Letters, 2014The 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.
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