Comparison of alcohol precipitation and membrane filtration effects on sugar beet pulp pectin chemical features and surface properties
- Author
- MARCEL YAPO, Beda1 2 ; WATHELET, Bernard1 ; PAAUOT, Michel1
[1] Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2-Passage des Déportés, 5030 Gembloux, Belgium
[2] Unité de Formation et de Recherches en Sciences et Technologie des Aliments, Université d'Abobo-Adjamé, 02 BP 801, Abidjan, Cote d'Ivoire - Source
Food hydrocolloids. 2007, Vol 21, Num 2, pp 245-255, 11 p ; ref : 24 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Alcohol precipitation Diafiltration Sugar beet pulps Surface properties Ultrafiltration
- Keyword (fr)
- Alcool Composition chimique Filtration sur membrane Pectine Propriété surface Pulpe betterave Ultrafiltration Additif alimentaire Fibre alimentaire Gélifiant Polyoside
- Keyword (en)
- Alcohol Chemical composition Membrane filtration Pectin Surface properties Sugar beet pulp Ultrafiltration Food additive Dietary fiber Gelling agent Polysaccharide
- Keyword (es)
- Alcohol Composición química Filtración membrana Pectina Propiedad superficie Pulpa remolacha Ultrafiltración Aditivo alimentario Fibra alimenticia Gelificante Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B02 Sugar industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18402113
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.foodhyd.2006.03.016 
https://dx.doi.org/10.1016/j.foodhyd.2006.03.016
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