Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Anhydrogalacturonic acid"'
Publikováno v:
Arab Universities Journal of Agricultural Sciences. 15:395-403
The present study aims to use microwave pow-er to facilitate the extraction of pectin from dried mango peels, and also to explore the effect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64226f35e73fede99c7a45d1eb3bc0c2
https://doi.org/10.21608/ajs.2007.14950
https://doi.org/10.21608/ajs.2007.14950
Publikováno v:
International Journal of Food Science & Technology. 14:343-349
Summary Guava pectic substances were fractionated into water soluble, oxalate soluble and sodium hydroxide soluble fractions in two canned guava cultivars as well as in fresh samples treated with calcium chloride. The results indicated that there is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fefb4340c6d18311b1e69cc58d841236
https://doi.org/10.1111/j.1365-2621.1979.tb00879.x
https://doi.org/10.1111/j.1365-2621.1979.tb00879.x
Autor:
M. El-Zoghbi
Publikováno v:
Food Chemistry. 49:33-37
Changes during ripening in alcohol-insoluble solids (AIS) and dietary fibres of mango, guava, date, and strawberry as tropical fruit are described. The activities of various degradative enzymes in the fruits were also investigated. The results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::298039d5a77d1530db827a56b2da8312
https://doi.org/10.1016/0308-8146(94)90229-1
https://doi.org/10.1016/0308-8146(94)90229-1
Publikováno v:
Journal of the Science of Food and Agriculture. 60:127-129
Pectin was extracted from dry orange waste with nitric acid. A factorial experimental design was used and the effects of temperature, time and pH of extraction on pectin yield and ‘jelly units’, ie pectin yield × viscosity of pectin solution wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11bea7f4377c402e43c569ba44da2b11
https://doi.org/10.1002/jsfa.2740600120
https://doi.org/10.1002/jsfa.2740600120
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 32:227-230
In recent years it has been reported that pectic substances have the action of lowering the level of cholesterol in blood plasma.In the present paper, the contents of pectic substances in ten kinds of Maccha, four kinds of Sen-cha, Gyokuro, Black tea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9acfdc9fb0510100ee26f30a8f4ad96
https://doi.org/10.5264/eiyogakuzashi.32.227
https://doi.org/10.5264/eiyogakuzashi.32.227
Publikováno v:
Journal of the Science of Food and Agriculture. 32:1091-1102
Some in-vivo and in-vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre-cooking and cooling steps of commercial dehydrated mashed potato production. The iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33360b3d5f8d2ac2612f9eceb024475c
https://doi.org/10.1002/jsfa.2740321108
https://doi.org/10.1002/jsfa.2740321108
THE DETERMINATION OF PECTIC SUBSTANCES IN CITRUS JUICES AND GRAPES BY TWO SPECTROPHOTOMETRIC METHODS
Autor:
Gordon L. Robertson
Publikováno v:
Journal of Food Biochemistry. 5:139-143
The pectic substances in two samples of New Zealand grapefruit juice were determined by a spectrophotometric method after fractional extraction of the alcohol-insoluble solids. No significant difference in anhydrogalacturonic acid (AGA) content was f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f29f94e1607ea29a4a165232c0306a
https://doi.org/10.1111/j.1745-4514.1981.tb00667.x
https://doi.org/10.1111/j.1745-4514.1981.tb00667.x
Publikováno v:
Phytochemistry. 6:423-431
The structures of pectin and reduced pectin from cured leaf stems of Bright Virginia tobacco, and pectin from fresh leaves of Virginia tobacco plants, have been investigated. The “cured” pectin has an anhydrogalacturonic acid content of more than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c3ec28a2410767547b50f230e742343
https://doi.org/10.1016/s0031-9422(00)86300-1
https://doi.org/10.1016/s0031-9422(00)86300-1
Autor:
Virgil A. Jolliffe, Walton B. Sinclair
Publikováno v:
Botanical Gazette. 119:217-223
1. The alcohol- and acetone-insoluble solids were recovered periodically from peel and pulp of Valencia oranges. These fractions were analyzed for total pectic substances, using the CO2 method. The results of the two were practically the same. The wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7921e0af9d7fee5899796ce593ad6e2
https://doi.org/10.1086/335982
https://doi.org/10.1086/335982
Publikováno v:
Angewandte Makromolekulare Chemie. 6:60-69
Durch Schwingmahlung hochmolekularer Pektinsaure von unterschiedlicher Dauer gelangt man zu Praparaten weitgehend konstanter Zusammensetzung und vermindertem Durchschnitts-Molekulargewicht. Diese vorteilhafte Methode ermoglicht generell die Herstellu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d972cd75e90166d0d43272700b1977cd
https://doi.org/10.1002/apmc.1969.050060105
https://doi.org/10.1002/apmc.1969.050060105