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Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice

Article ID Journal Published Year Pages File Type
6988800 Food Hydrocolloids 2014 9 Pages PDF
Keywords
IPARhamnogalacturonaseCelluclastMALLSAGPArabinogalactanα-l-arabinofuranosidaseOrange juiceGalacturonic acidepgisopropyl alcoholdegree of blockinessDegree of methylationPMECitrus sinensisNumber average molecular weightmulti-angle laser light scatteringarabinogalactan proteinsPectinPectinaseGalA
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice
Authors
Ashley L. Galant, Gary A. Luzio, Wilbur W. Widmer, Randall G. Cameron,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
IPA
Rhamnogalacturonase
Celluclast
MALLS
AGP
Arabinogalactan
α-l-arabinofuranosidase
Orange juice
Galacturonic acid
epg
isopropyl alcohol
degree of blockiness
Degree of methylation
PME
Citrus sinensis
Number average molecular weight
multi-angle laser light scattering
arabinogalactan proteins
Pectin
Pectinase
GalA
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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