Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin

The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure pr...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhao, Wei [verfasserIn] Xu, Yixiang [verfasserIn] Dorado, Christina [verfasserIn] Bai, Jinhe [verfasserIn] Chau, Hoa K. [verfasserIn] Hotchkiss, Arland T. [verfasserIn] Yadav, Madhav P. [verfasserIn] Cameron, Randall G. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 149
Übergeordnetes Werk:	volume:149

DOI / URN:	10.1016/j.foodhyd.2023.109536

Katalog-ID:	ELV066364728

Internformat


LEADER	01000naa a22002652 4500
001	ELV066364728
003	DE-627
005	20240103093323.0
007	cr uuu---uuuuu
008	240103s2023 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.foodhyd.2023.109536 \|2 doi
035			\|a (DE-627)ELV066364728
035			\|a (ELSEVIER)S0268-005X(23)01082-2
040			\|a DE-627 \|b ger \|c DE-627 \|e rda
041			\|a eng
082	0	4	\|a 630 \|a 640 \|q VZ
084			\|a 58.34 \|2 bkl
100	1		\|a Zhao, Wei \|e verfasserin \|4 aut
245	1	0	\|a Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
264		1	\|c 2023
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.
650		4	\|a Pectin gelling property
650		4	\|a Calcium-mediated pectin gelation
650		4	\|a Sugar-acid-mediated pectin gelation
650		4	\|a Rheological analysis
650		4	\|a Pectin emulsifying property
650		4	\|a Structure-function relationship
700	1		\|a Xu, Yixiang \|e verfasserin \|4 aut
700	1		\|a Dorado, Christina \|e verfasserin \|4 aut
700	1		\|a Bai, Jinhe \|e verfasserin \|4 aut
700	1		\|a Chau, Hoa K. \|e verfasserin \|4 aut
700	1		\|a Hotchkiss, Arland T. \|e verfasserin \|4 aut
700	1		\|a Yadav, Madhav P. \|e verfasserin \|4 aut
700	1		\|a Cameron, Randall G. \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 149 \|h Online-Ressource \|w (DE-627)324455631 \|w (DE-600)2026957-2 \|w (DE-576)259271993 \|x 1873-7137 \|7 nnns
773	1	8	\|g volume:149
912			\|a GBV_USEFLAG_U
912			\|a GBV_ELV
912			\|a SYSFLAG_U
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
951			\|a AR
952			\|d 149

Indexfelder

author_variant	w z wz y x yx c d cd j b jb h k c hk hkc a t h at ath m p y mp mpy r g c rg rgc
matchkey_str	article:18737137:2023----::oiiainfetnihihrsuercsigramnofehrneeleoeetnxrcinatihefcsnel
hierarchy_sort_str	2023
bklnumber	58.34
publishDate	2023
allfields	10.1016/j.foodhyd.2023.109536 doi (DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhao, Wei verfasserin aut Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction. Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship Xu, Yixiang verfasserin aut Dorado, Christina verfasserin aut Bai, Jinhe verfasserin aut Chau, Hoa K. verfasserin aut Hotchkiss, Arland T. verfasserin aut Yadav, Madhav P. verfasserin aut Cameron, Randall G. verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
spelling	10.1016/j.foodhyd.2023.109536 doi (DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhao, Wei verfasserin aut Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction. Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship Xu, Yixiang verfasserin aut Dorado, Christina verfasserin aut Bai, Jinhe verfasserin aut Chau, Hoa K. verfasserin aut Hotchkiss, Arland T. verfasserin aut Yadav, Madhav P. verfasserin aut Cameron, Randall G. verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfields_unstemmed	10.1016/j.foodhyd.2023.109536 doi (DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhao, Wei verfasserin aut Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction. Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship Xu, Yixiang verfasserin aut Dorado, Christina verfasserin aut Bai, Jinhe verfasserin aut Chau, Hoa K. verfasserin aut Hotchkiss, Arland T. verfasserin aut Yadav, Madhav P. verfasserin aut Cameron, Randall G. verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfieldsGer	10.1016/j.foodhyd.2023.109536 doi (DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhao, Wei verfasserin aut Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction. Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship Xu, Yixiang verfasserin aut Dorado, Christina verfasserin aut Bai, Jinhe verfasserin aut Chau, Hoa K. verfasserin aut Hotchkiss, Arland T. verfasserin aut Yadav, Madhav P. verfasserin aut Cameron, Randall G. verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
allfieldsSound	10.1016/j.foodhyd.2023.109536 doi (DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhao, Wei verfasserin aut Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction. Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship Xu, Yixiang verfasserin aut Dorado, Christina verfasserin aut Bai, Jinhe verfasserin aut Chau, Hoa K. verfasserin aut Hotchkiss, Arland T. verfasserin aut Yadav, Madhav P. verfasserin aut Cameron, Randall G. verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 149 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:149 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 149
language	English
source	Enthalten in Food hydrocolloids 149 volume:149
sourceStr	Enthalten in Food hydrocolloids 149 volume:149
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Zhao, Wei @@aut@@ Xu, Yixiang @@aut@@ Dorado, Christina @@aut@@ Bai, Jinhe @@aut@@ Chau, Hoa K. @@aut@@ Hotchkiss, Arland T. @@aut@@ Yadav, Madhav P. @@aut@@ Cameron, Randall G. @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV066364728
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">ELV066364728</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240103093323.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240103s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2023.109536</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV066364728</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(23)01082-2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhao, Wei</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin gelling property</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Calcium-mediated pectin gelation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sugar-acid-mediated pectin gelation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Rheological analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin emulsifying property</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Structure-function relationship</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xu, Yixiang</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dorado, Christina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bai, Jinhe</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chau, Hoa K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hotchkiss, Arland T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yadav, Madhav P.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cameron, Randall G.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">149</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)324455631</subfield><subfield code="w">(DE-600)2026957-2</subfield><subfield code="w">(DE-576)259271993</subfield><subfield code="x">1873-7137</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:149</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">149</subfield></datafield></record></collection>
author	Zhao, Wei
spellingShingle	Zhao, Wei ddc 630 bkl 58.34 misc Pectin gelling property misc Calcium-mediated pectin gelation misc Sugar-acid-mediated pectin gelation misc Rheological analysis misc Pectin emulsifying property misc Structure-function relationship Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
authorStr	Zhao, Wei
ppnlink_with_tag_str_mv	@@773@@(DE-627)324455631
format	electronic Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut aut
collection	elsevier
remote_str	true
illustrated	Not Illustrated
issn	1873-7137
topic_title	630 640 VZ 58.34 bkl Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin Pectin gelling property Calcium-mediated pectin gelation Sugar-acid-mediated pectin gelation Rheological analysis Pectin emulsifying property Structure-function relationship
topic	ddc 630 bkl 58.34 misc Pectin gelling property misc Calcium-mediated pectin gelation misc Sugar-acid-mediated pectin gelation misc Rheological analysis misc Pectin emulsifying property misc Structure-function relationship
topic_unstemmed	ddc 630 bkl 58.34 misc Pectin gelling property misc Calcium-mediated pectin gelation misc Sugar-acid-mediated pectin gelation misc Rheological analysis misc Pectin emulsifying property misc Structure-function relationship
topic_browse	ddc 630 bkl 58.34 misc Pectin gelling property misc Calcium-mediated pectin gelation misc Sugar-acid-mediated pectin gelation misc Rheological analysis misc Pectin emulsifying property misc Structure-function relationship
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Food hydrocolloids
hierarchy_parent_id	324455631
dewey-tens	630 - Agriculture 640 - Home & family management
hierarchy_top_title	Food hydrocolloids
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993
title	Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
ctrlnum	(DE-627)ELV066364728 (ELSEVIER)S0268-005X(23)01082-2
title_full	Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
author_sort	Zhao, Wei
journal	Food hydrocolloids
journalStr	Food hydrocolloids
lang_code	eng
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2023
contenttype_str_mv	zzz
author_browse	Zhao, Wei Xu, Yixiang Dorado, Christina Bai, Jinhe Chau, Hoa K. Hotchkiss, Arland T. Yadav, Madhav P. Cameron, Randall G.
container_volume	149
class	630 640 VZ 58.34 bkl
format_se	Elektronische Aufsätze
author-letter	Zhao, Wei
doi_str_mv	10.1016/j.foodhyd.2023.109536
dewey-full	630 640
author2-role	verfasserin
title_sort	modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: part ii. the effects on gelling capacity and emulsifying properties of pectin
title_auth	Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
abstract	The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.
abstractGer	The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.
abstract_unstemmed	The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.
collection_details	GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700
title_short	Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
remote_bool	true
author2	Xu, Yixiang Dorado, Christina Bai, Jinhe Chau, Hoa K. Hotchkiss, Arland T. Yadav, Madhav P. Cameron, Randall G.
author2Str	Xu, Yixiang Dorado, Christina Bai, Jinhe Chau, Hoa K. Hotchkiss, Arland T. Yadav, Madhav P. Cameron, Randall G.
ppnlink	324455631
mediatype_str_mv	c
isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1016/j.foodhyd.2023.109536
up_date	2024-07-06T17:29:42.467Z
_version_	1803851642929414144
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">ELV066364728</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240103093323.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240103s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodhyd.2023.109536</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV066364728</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0268-005X(23)01082-2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhao, Wei</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin gelling property</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Calcium-mediated pectin gelation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sugar-acid-mediated pectin gelation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Rheological analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin emulsifying property</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Structure-function relationship</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xu, Yixiang</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dorado, Christina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bai, Jinhe</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chau, Hoa K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hotchkiss, Arland T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yadav, Madhav P.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cameron, Randall G.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">149</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)324455631</subfield><subfield code="w">(DE-600)2026957-2</subfield><subfield code="w">(DE-576)259271993</subfield><subfield code="x">1873-7137</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:149</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2001</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2008</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2009</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2055</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2088</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2232</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2470</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">149</subfield></datafield></record></collection>
score	7.3994284

Nicht das Richtige dabei?

Schreiben Sie uns!

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?