Suchergebnisse - apple pectin

1

Improving pectin technology.

von: PANCHEV, I.

1988, in: International journal of food science & technology

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2

Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin

von: Licht, Tine R

2010, in: BMC microbiology

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3

Reshaping Apple Juice Production Into a Zero Discharge Biorefinery Process

von: Vukušić, Josipa Lisičar

2020, in: Waste and biomass valorization

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4

A rapid method of fruit cell isolation for cell size and shape measurements

von: McAtee, Peter A

2009, in: Plant methods

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5

Mutational studies onPhytophthora infestans

von: Clarke, D. D.

1966, in: Potato research

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6

Comparative Characterization of Aspergillus Pectin Lyases by Discriminative Substrate Degradation Profiling

von: Birgitte Zeuner

2020, in: Frontiers in Bioengineering and Biotechnology

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7

High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin

von: Bahareh Sarmadi

2022, in: Applied Food Biotechnology

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8

Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

von: Pancerz, Michał

2018, in: Food hydrocolloids

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9

Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction

von: Luo, Jing

2018, in: Applied biochemistry and biotechnology

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10

Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

von: Jiawei Lin

2022, in: Foods

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11

Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging

von: Han, Yingying

2022, in: Food research international

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12

Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers

von: Mironov, Maxim A.

2013, in: Colloid & polymer science

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13

Pectin functionalised by fatty acids: Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopic characterisation

von: Kamnev, Alexander A.

2015, in: Artificial neural network modelling of amido black dye sorption on iron composite nano material: Kinetics and thermodynamics studies

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14

The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates

von: Yavuz-Düzgün, Merve

2020, in: Food biophysics

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15

Cloning, sequence and expression of the gene coding for rhamnogalacturonase ofAspergillus aculeatus; a novel pectinolytic enzyme

von: Suykerbuyk, M. E. G.

1995, in: Applied microbiology and biotechnology

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16

Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice

von: Han, Yingying

2022, in: Journal of food composition and analysis

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17

Edible coatings enriched with essential oils for extending the shelf‐life of ‘Bravo de Esmolfe’ fresh‐cut apples

von: Guerreiro, Adriana C

2016, in: International journal of food science & technology

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18

Development of complete hydrolysis of pectins from apple pomace

von: Wikiera, Agnieszka

2015, in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn

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19

Pectins from cashew apple fruit (Anacardium occidentale): Extraction and chemical characterization

von: Tamiello-Rosa, Camila Silva

2019transfer abstract, in: An analytical model of apparent viscosity in bleeding process

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20

Physicochemical properties of pectin from

von: Dranca, Florina

2019, in: Food hydrocolloids

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