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food science & technology (13) 13
pectin (13) 13
chemistry, applied (7) 7
temperature (7) 7
agriculture (6) 6
chemistry (6) 6
enzymes (6) 6
index medicus (6) 6
pectin methylesterase (6) 6
pectin methylesterase inhibitor (6) 6
vegetables (6) 6
analysis (5) 5
biotechnology (5) 5
food science (5) 5
glycoprotein inhibitor (5) 5
texture (5) 5
chemistry, organic (4) 4
chemistry/food science, general (4) 4
de-esterification (4) 4
homogalacturonan (4) 4
inactivation (4) 4
rheology (4) 4
tomato (4) 4
amino-acid-sequence (3) 3
biochemistry & molecular biology (3) 3
carboxylic ester hydrolases - antagonists & inhibitors (3) 3
carboxylic ester hydrolases - chemistry (3) 3
enzyme inhibitors - chemistry (3) 3
fruit (3) 3
high-pressure inactivation (3) 3
inactivation kinetics (3) 3
kinetics (3) 3
kiwi fruit (3) 3
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"egg-box" model (2) 2
'egg-box' model (2) 2
absolute degree of blockiness (2) 2
actinidia - metabolism (2) 2
agriculture, multidisciplinary (2) 2
antibodies (2) 2
behavior (2) 2
broccoli (2) 2
ca2+-pectin gels (2) 2
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carrot pectin (2) 2
cell-walls (2) 2
chemical changes induced by processing/storage (2) 2
daucus carota - chemistry (2) 2
degradation (2) 2
firmness (2) 2
flow properties (2) 2
forestry (2) 2
gel elastic behaviour (2) 2
gel stiffness (2) 2
gel structure development (2) 2
high hydrostatic-pressure (2) 2
high pressure (2) 2
lipoxygenase (2) 2
localization (2) 2
lycopersicon-esculentum (2) 2
methyl esterase (2) 2
methyl esterase-activity (2) 2
pectin gels (2) 2
pectin homogalacturonan (2) 2
pectinmethylesterase (2) 2
pectins - chemistry (2) 2
plant proteins - antagonists & inhibitors (2) 2
plant proteins - chemistry (2) 2
plant proteins - metabolism (2) 2
processed fruit (2) 2
protein (2) 2
protein binding (2) 2
proteinaceous inhibitor (2) 2
purification (2) 2
purified tomato polygalacturonase (2) 2
reconstitution (2) 2
rheology of gels (2) 2
stability (2) 2
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structure (2) 2
thermal and high pressure processing (2) 2
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tissues (2) 2
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acceleration (1) 1
actinidia - chemistry (1) 1
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alpha-arabinofuranosidase (1) 1
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anti-pectin antibodies (1) 1
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Carbohydrate Research, ISSN 0008-6215, 2012, Volume 348, pp. 69 - 76
► Relation between gel stiffness ( ), pectin features and Ca concentration (as ). ► Effect of pectin features (DM and PM) on of Ca -pectin gel depends on . ►... 
‘Egg-box’ model | Pectin | Ca 2+-pectin gels | De-esterification | Absolute degree of blockiness | Gel stiffness | 'Egg-box' model | pectin gels
Journal Article
CARBOHYDRATE RESEARCH, ISSN 0008-6215, 02/2012, Volume 348, pp. 69 - 76
The influence of the degree and pattern of methylesterification (DM and PM, respectively) on the stiffness of Ca2+-pectin gels is extensively examined, at... 
HOMOGALACTURONAN | FINE-STRUCTURE | 'Egg-box' model | BEHAVIOR | BIOCHEMISTRY & MOLECULAR BIOLOGY | Gel stiffness | CHEMISTRY, ORGANIC | Pectin | LOW-METHOXYL PECTIN | De-esterification | GELATION | POLYELECTROLYTE | CHAIN ASSOCIATION | CONFORMATIONS | TEMPERATURE | Absolute degree of blockiness | CHEMISTRY, APPLIED | PLANT-CELL WALLS | Ca2+-pectin gels
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 04/2012, Volume 24, Issue 2, pp. 103 - 118
Under conditions associated with fruit and vegetable processing, cell wall pectin can undergo numerous enzymatic and non-enzymatic conversion reactions, which... 
PART-I | PURIFIED TOMATO POLYGALACTURONASE | INACTIVATION KINETICS | DE-ESTERIFICATION | TEMPERATURE | HIGH HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | BETA-ELIMINATION | ORANGE JUICE | THERMALLY PROCESSED CARROTS | LYCOPERSICON-ESCULENTUM | Enzymes | Pectin | Production processes | Clouds | Surface layer | Foods | Acceleration | Conversion | Texture
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 1/2014, Volume 7, Issue 1, pp. 248 - 264
In the present work, the effect of particle properties on the rheological behaviour of tomato-derived suspensions was investigated systematically. Hereto, a... 
Biotechnology | Particle characteristics | Chemistry | Food Science | Chemistry/Food Science, general | Rheology | Tomato suspensions | Agriculture | Reconstitution | Serum phase | APPLE | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | PULP CONTENT | VISCOSITY | YIELD-STRESS | SERUM SEPARATION | PRODUCTS | PASTE | FLOW PROPERTIES | SIZE DISTRIBUTION
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 2012, Volume 88, Issue 1, pp. 37 - 45
► Pectin structure–function relation always studied on pectin with controlled PM. ► Pectins often have “mixed” PMs. We study the effect of such PMs on gel... 
Ca 2+-mPGA gels | Gel elastic behaviour | “Egg-box” model | Pectin homogalacturonan | Rheology of gels | Gel structure development | mPGA gels | "Egg-box" model
Journal Article
Carbohydrate Research, ISSN 0008-6215, 02/2012, Volume 348, p. 69
Display Omitted 
Analysis | Pectin
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2009, Volume 10, Issue 4, pp. 601 - 609
Journal Article