Polysaccharides from Sesamum indicum meal: Isolation and structural features
- Autor
- GHOSH, Partha1 ; GHOSAL, Prodyot1 ; THAKUR, Swapnadip1 ; LEROUGE, Patrice2 ; LOUTELIER-BOURHIS, Corinne3 ; DRIOUICH, Azeddine2 ; RAY, Bimalendu1
[1] Natural Products Laboratory, Department of Chemistry, The University of Burdwan, Burdwan, WB 713 104, India
[2] UMR CNRS 6037, IRFMP 23, Université de Rouen, Mont Saint Aignan 76821, France
[3] UMR CNRS 6012, IRFMP 23, Université de Rouen, Mont Saint Aignan 76821, France - Fuente
Food chemistry. 2005, Vol 90, Num 4, pp 719-726, 8 p ; ref : 23 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Arabinan Arabinogalactan protein RGI Seed cake Sesamum indicum Xylan Xyloglucan
- Palabra clave (fr)
- Arabinogalactane Graine Gâteau Isolement Polyoside Protéine Repas Sesamum indicum Xylane Angiospermae Dicotyledones Pedaliaceae Spermatophyta
- Palabra clave (in)
- Arabinogalactan Seeds Cake Isolation Polysaccharide Protein Meal Sesamum indicum Xylan Angiospermae Dicotyledones Pedaliaceae Spermatophyta
- Palabra clave (es)
- Arabinogalactano Semillas Pastel Aislamiento Poliósido Proteína Comida Sesamum indicum Xilano Angiospermae Dicotyledones Pedaliaceae Spermatophyta
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 16399730
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.04.032 
https://dx.doi.org/10.1016/j.foodchem.2004.04.032
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