Results 71 to 80 of about 14,597 (245)
Methodological guidelines for the characterization of polysaccharide helical structures
Food Biomacromolecules, EarlyView.Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu +5 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
Czech Journal of Food Sciences, 2003 13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pectinates, and their acetylated derivatives.
A. Synytsya, J. Opíková, J. Brus
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source
OBTENCION OF ESSENTIAL OILS AND PECTINS FROM BY-PRODUCTS OF CITRUS JUICE
Vitae, 2009 Essential oils and pectins are obtained from the mandarin, orange, grapefruit and pommelo by-products. The essential oils are isolated by microwave-assisted hydrodistillation.
Jennifer P. ROJAS Ll. +2 more
doaj
Pectins – occurrence, chemical constitution and physicochemical properties [PDF]
, 2014 Pectins are important polysaccharide structure constituents of plant middle lamellae and primary cell walls ensuring their water retention performance and the pH stability [1, 11].
Pińkowska, H., Złocińska, A.
core
Future Postharvest and Food, EarlyView.Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy +5 more
wiley +1 more source
Extração e caracterização da pectina da casca do maracujá amarelo (Passiflora edulis flavicarpa) [PDF]
, 2006 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias.
Kliemann, Erika
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Future Postharvest and Food, EarlyView.The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika +4 more
wiley +1 more source
Journal of Agriculture and Food ResearchFour methods (acid extraction (HAE), acid–ultrasound extraction (US–HAE), alkaline extraction (BE), and alkaline–ultrasound extraction (US–BE)) were used to prepare pomelo peel pectins.
Danni Lin +9 more
doaj +1 more source