Extraction, purification and characterization of pectin from alternative sources with potential technological applications
Pectins are defined as a group of widely distributed plant cell wall polysaccharides that
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …
contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an …
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
E Capuano - Critical reviews in food science and nutrition, 2017 - Taylor & Francis
ABSTRACT A diet rich in dietary fiber (DF) is considered healthy and recommended dietary
intake of DF is established all over the world. The physiological effect of DF is mostly related …
intake of DF is established all over the world. The physiological effect of DF is mostly related …
The emulsifying and emulsion‐stabilizing properties of pectin: A review
ED Ngouémazong, S Christiaens… - … Reviews in Food …, 2015 - Wiley Online Library
Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts
textural and rheological properties to a wide range of food systems. Up to the last decade …
textural and rheological properties to a wide range of food systems. Up to the last decade …
Box–Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with …
X Peng, G Yang, Y Shi, Y Zhou, M Zhang, S Li - Scientific reports, 2020 - nature.com
A natural low-methoxyl pectin (LAHP), was extracted with oxalic acid solution from dried
heads of sunflower (Helianthus annuus L.). The single-factor experiments and response …
heads of sunflower (Helianthus annuus L.). The single-factor experiments and response …
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides
Y Wei, Z Cai, M Wu, Y Guo, R Tao, R Li, P Wang… - Food …, 2020 - Elsevier
The utilization of pea protein as an alternative to animal proteins for the production protein
fortified foods and beverage products has recently gained tremendous interest due to the …
fortified foods and beverage products has recently gained tremendous interest due to the …
Green process development for apple-peel pectin production by organic acid extraction
To extract pectin in food industry, HCl is generally used as the major extracting solvent for
releasing the pectin from the plant tissues, however it has an environmental issue to use. In …
releasing the pectin from the plant tissues, however it has an environmental issue to use. In …
Valorization of dragon fruit waste to value-added bioproducts and formulations: A review
Owing to the increasing worldwide population explosion, managing waste generated from
the food sector has become a cross-cutting issue globally, leading to environmental …
the food sector has become a cross-cutting issue globally, leading to environmental …
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
This study shows that soluble soybean polysaccharide (SSPS) has different anti-
retrogradation effects on different types of starches and demonstrates the mechanism. Maize …
retrogradation effects on different types of starches and demonstrates the mechanism. Maize …
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density
The impact of pH, pea protein isolate (PPI)–pectin mixing ratio and pectin charge density on
phase behavior (co-solubility, soluble complex and complex coacervates) of concentrated …
phase behavior (co-solubility, soluble complex and complex coacervates) of concentrated …
Role of pectin in food processing and food packaging
T Vanitha, M Khan - Pectins-extraction, purification …, 2019 - books.google.com
Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments
and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a …
and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a …