Results 41 to 50 of about 100,894 (310)
The primary, secondary, and structures of higher levels of pectin polysaccharides.
Comprehensive Reviews in Food Science and Food Safety, 2020 Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process.
A. Zdunek, P. Pieczywek, J. Cybulska
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Secreted pectin monooxygenases drive plant infection by pathogenic oomycetes
Science, 2021 Potato pectin falls to Phytophthora Phytophthora infestans is a plant oomycete pathogen that drove the potato famines of the 1800s and continues to afflict potato fields today. The polysaccharide pectin makes up about a third of the cell wall in potatoes.
Federico Sabbadin +12 more
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Advanced Science, EarlyView.This work proposed a pollen‐enhanced bionic mechanoreceptor based on ionic convection. Leveraging the ion anchoring effect of the pollen particle, the output performance could be ∼12 times higher than the original state. By employing deep learning models as AI brains, the feasibility of a sensory‐augmented prosthesis consisting of a pollen‐enhanced ...
Zi Hao Guo +7 more
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Shipin gongye ke-jiThis study aimed to prepare high-viscosity easily-gelling pectin through enzymatic amidation modification and investigate the effects of amidation on the physicochemical properties of pectin.
Min ZHANG, Peng FEI, Jingna LIU
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Citrus Pectin and Dried Pectin Peel [PDF]
ASME 1970 Citrus Engineering Conference, 1970 This paper is intended to disclose knowledge of present day methods for the production of pectin and dried pectin peel by citrus fruit processing plants in Florida and in California. This study cannot be considered a complete presentation since information is not available from all producing plants. Some domestic and foreign operations can not disclose
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Advanced Science, EarlyView.An optimized single‐cell transcriptomic framework profiles over 60 000 cells to map the ovine rumen microbiome, partitioning the ecosystem into seven cross‐species functional clusters. In heat‐resistant hosts, a lineage‐specific metabolic shift in Anaerovibrio lipolyticus toward a highly glycolytic phenotype contributes to a “nutritional sparing ...
Sanbao Zhang +8 more
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Structural and functional properties of pectin extracted from African star apple
Food Chemistry AdvancesPectin is primarily derived from citrus fruits and apple pomace and is used in the food industry as an emulsifier, thickener, gelling agent, stabilizer, and viscosity enhancer. Despite exploring other potential sources of pectin, available information on
Joyce Duah +3 more
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Heliyon, 2019 Pectin, a natural polysaccharide, has gained increasing attention due to not only its biomaterial properties but also its biomedical activities. One of the abundant sources of pectin is mangosteen (Garcinia mangostana L.) rind.
Nasrul Wathoni +6 more
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Fruit Softening: Revisiting the Role of Pectin.
Trends in Plant Science, 2018 Fruit softening, which is a major determinant of shelf life and commercial value, is the consequence of multiple cellular processes, including extensive remodeling of cell wall structure.
Duoduo Wang +4 more
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Materials, 2020 Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue.
C. Mellinas +3 more
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