Results 231 to 240 of about 41,105,332 (294)

Synthesis and characterization of edible films using high methoxyl pectin extracted from orange peel. [PDF]

Sci Rep
Abdellatif HRS, Helmy MM, Younis HGR.
europepmc   +1 more source

Calcium-Independent Gelation of <i>Abelia macrotera</i> Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate. [PDF]

Foods
Wang J, Li W, Hu S, Sun B, Fan X, Luo J, Mao Q, Zhou H.   +7 more
europepmc   +1 more source

Decoding the Hexosamine Biosynthesis Pathway: Implications for Novel Therapeutic Strategies in Sarcoma. [PDF]

J Cell Physiol
Rahimizadeh P, Miallot R, De Bellis C, Jolivet P, Przybyl J.   +4 more
europepmc   +1 more source

Macrophage microRNAs integrating lipid metabolism and inflammation: Implications for atherosclerosis. [PDF]

Metabol Open
Fan F, Shang DJ.
europepmc   +1 more source

A Mechanochemical Kolbe-Schmitt Reaction: Catechol Carboxylation Provides Building Blocks for Renewable Plasticizers. [PDF]

Angew Chem Int Ed Engl
De Vos D, Pfennig VS, Goddé A, Vroemans R, Krückel T, Marcinkowska N, Bartalucci E, Wiegand T, Bolm C, Maes BUW.   +9 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

De-esterification of chlorophylls in olives by activation of chlorophyllase

Journal of Agricultural and Food Chemistry, 1993
The physicochemical conditions favoring the action of chlorophyllase in olive fruit itself have been investigated. Different temperatures and aqueous incubation media that contained acetone were tested. The highest levels of chlorophyllase activation in whole fruits (without extraction of the enzyme) were achieved by heating the fruits at 50 o C in a ...
M. Isabel. Minguez-Mosquera, Beatriz. Gandul-Rojas, Lourdes. Gallardo-Guerrero   +2 more
openaire   +1 more source

In Situ De‐esterification of lime pectin

Journal of the Science of Food and Agriculture, 1986
AbstractThe in situ de‐esterification of pectin in lime pulp by the action of pectinesterase (PE) has been investigated. It has been shown that the degree of pectin esterification is reduced to about 20% when the pulp is held at pH 8.5 for 90 min. The rate of de‐esterification by the enzyme in situ is highest when the pH is in the range 7.5–9.0 and the
Karen King, John R. Mitchell, Grenville Norton, John Caygill   +3 more
openaire   +1 more source

Synthesis, characterization and selective de-esterification of diorganotinbis(O-methylphosphite)s

Dalton Transactions, 2013
A one-pot reaction between di-n-butyl/diethyl/dimethyltin dichloride and dimethylphosphite (MeO)2P(O)H in a solvent free medium (120 °C, 18 h) proceeds smoothly to yield the corresponding diorganotinbis(O-methylphosphite)s, [R2Sn(OP(O)(OMe)H)2]n [R = n-Bu (1), Et (2), Me (3)].
Ravi, Shankar, Meenal, Asija, Nisha, Singla, Suddhastwa, Basu, Gabriele, Kociok-Köhn, Kieran C, Molloy   +5 more
openaire   +2 more sources

EFFECT OF DE‐ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ‐CARRAGEENAN GELS

Journal of Texture Studies, 1981
The effect of de‐esterification on the rheological properties of κ‐carrageenan gels was studied by stress relaxation and dynamic mechanical measurements. By means of de‐esterification, the elastic modulus of κ‐carrageenan gels increased. This was attributed to the increase of alternation of D‐galactose and 3,6‐anhydro‐D‐galactose, and then the ...
MINEO WATASE, KATSUYOSHI NISHINARI
openaire   +1 more source

Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium

International Journal of Food Science & Technology, 1989
SummaryThe rate constants of acid‐catalysed de‐esterification at 30,40 and 50°C of apple, lemon, grapefruit, orange and carrot pectins, in ethanolic hydrochloric acid show that the reaction is a pseudo first‐order reaction and is uninfluenced by the origin of the pectin.The activation parameters (ΔS*= ‐107.2±2.6 J mol‐1 K‐1; ΔH*= 74.51±0.96 kJ mol‐1 ...
N. KIRTCHEV, I. PANCHEV, CHR. KRATCHANOV
openaire   +1 more source