Results 51 to 60 of about 21,798 (161)
Immobilization of enological pectinase in calcium alginate hydrogels: A potential biocatalyst for winemaking [PDF]
, 2019 A biocatalyst was obtained by immobilizing an enological commercial pectinase within calcium alginate hydrogels using an entrapment technique, and its catalytic activity was evaluated during different storage conditions.
Ciolino, Andrés Eduardo +5 more
core +1 more source
Frontiers in Nutrition, 2023 IntroductionPolygonatum cyrtonema Hua. (PC) is a traditional Chinese herb with a history of use in both food and medicine. For clinical use, processed PC pieces are most commonly used, while present research has focused on crude PC polysaccharides (PCPs).
Yuanyuan Zhao +6 more
doaj +1 more source
Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis [PDF]
, 2013 Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis ...
Drusch, Stephan +2 more
core +1 more source
Food Chemistry: XAronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and ...
Liu Yang +7 more
doaj +1 more source
Food Science and Human Wellness, 2020 Allium cepa L. var. agrogatum Don (ALAP) is commonly consumed in China as well as other regions and has various beneficial health effects. A novel acidic polysaccharide (named ALAP-21) was obtained from ALAP by ultrasonic and microwave-assisted ...
Hongcheng Liu +6 more
doaj +1 more source
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]
, 2018 Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan +4 more
core +1 more source
Scientific Reports, 2021 Pectin, a diverse carbohydrate polymer in plants consists of a core of α-1,4-linked D-galacturonic acid units, includes a vast portion of fruit and agricultural wastes.
Afrouzossadat Hosseini Abari +4 more
doaj +1 more source
Scientific Reports, 2022 Pectin is one of the main structural components in fruits and an indigestible fiber made of d-galacturonic acid units with α (1-4) linkage. This study investigates the microbial degradation of pectin in apple waste and the production of bioactive ...
Behnam Ashrafian +1 more
doaj +1 more source
Safely dissolvable and healable active packaging films based on alginate and pectin [PDF]
, 2019 Extensive usage of long-lasting petroleum based plastics for short-lived application such as packaging has raised concerns regarding their role in environmental pollution.
Cavallaro G. +7 more
core +1 more source
Monosaccharide-NAIM Derivatives for D-, L-Configurational Analysis
Molecules, 2011 The D-, L-enantiomeric pairs of common monosaccharides (xylose, ribose, rhamnose, arabinose, fucose, glucose, mannose, galactose, N-acetylgalactosamine, glucuronic acid and galacturonic acid) were derivatized with 2,3-naphthalenediamine to form the ...
Chunchi Lin +3 more
doaj +1 more source