The Study Of The Rheological Properties Of Pectin Gels With Mono - And Disaccharides [PDF]
, 2016 At manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars ...
Dorohovich, A. (Antonella) +2 more
core +2 more sources
Food Agricultural Sciences and Technology (FAST), 2023 The aims of this study were to extract pectin from selected indigenous fruits, including breadfruit, papaya and santol as well as investigate the chemical and physical properties of extracted pectin to address the potential of these fruits
Jittawan Kubola +3 more
doaj
Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate [PDF]
, 2016 In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions.
Assadpour, E. +3 more
core +1 more source
Spatial structure and composition of polysaccharide-protein complexes from Small Angle Neutron Scattering [PDF]
, 2009 We use Small Angle Neutron Scattering (SANS), with an original analysis method, to obtain both the characteristic sizes and the inner composition of lysozyme-pectin complexes depending on the charge density.
Axelos, Monique A. V. +4 more
core +4 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study, pectin was obtained from dried grapefruit peels by microwave assisted extraction and the extraction conditions were optimized for pectin yield.
Nedra Tektaş Taşan, Özlem Akpınar
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
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Carbon isotope anomaly in the major plant C-1 pool and its global biogeochemical implications [PDF]
, 2004 We report that the most abundant C-1 units of terrestrial plants, the methoxyl groups of pectin and lignin, have a unique carbon isotope signature exceptionally depleted in C-13.
Hamilton, JTG +4 more
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IET Nanobiotechnology, 2019 In this study, the authors developed pectin‐stabilised selenium nanoparticles (pectin‐SeNPs) for curcumin (Cur) encapsulation and evaluated their physicochemical properties and biological activities. Results showed that pectin‐SeNPs and Cur‐loaded pectin‐
Yan Wu +8 more
doaj +1 more source
Ice-templating beet-root pectin foams: Controlling texture, mechanics and capillary properties [PDF]
, 2018 Sugar beet pectin is a byproduct of the sugar industry with a particularly low gelling power which hinders its application as gelling agent and thickener.
Bonnin, Estelle +5 more
core +2 more sources
Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH [PDF]
, 2011 A new method for the examination of the pectin gelation process is presented as a complementation of the most common determination of the gelling point (cross-over of G′ and G″) from oscillation measurements.
Einhorn-Stoll, Ulrike +2 more
core +1 more source