Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5156481 | Carbohydrate Polymers | 2017 | 29 Pages |
Abstract
RG-I levels of both heat processed carrot WSS and ChSS increased. Digestion of WSS with RG-I degrading enzymes showed that WSS arabinan became more linear upon heat processing resulting in the release of oligosaccharides, while in ChSS galactan became more linear.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Suzanne E. Broxterman, Pierre Picouet, Henk A. Schols,