Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation
- Author
- GUILLOTIN, S. E1 ; VAN LOEY, A2 ; BOULENGUER, P3 ; SCHOLS, H. A1 ; VORAGEN, A. G. J1
[1] Wageningen University, Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen, Netherlands
[2] Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
[3] Degussa Texturant Systems SAS, Research Center, 50500 Baupte, France - Source
Food hydrocolloids. 2007, Vol 21, Num 1, pp 85-91, 7 p ; ref : 38 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
- Amidated pectins Anion exchange chromatography Degree of methyl-esterification Enzymatic degradation Pectins
- Keyword (fr)
- Chromatographie HPLC Dégradation Echange anion Estérification Méthode Pectine Réaction enzymatique Additif alimentaire Fibre alimentaire Gélifiant Polyoside
- Keyword (en)
- HPLC chromatography Degradation Anion exchange Esterification Method Pectin Enzymatic reaction Food additive Dietary fiber Gelling agent Polysaccharide
- Keyword (es)
- Cromatografía HPLC Degradación Cambio aniónico Esterificación Método Pectina Reacción enzimática 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 / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18403613
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.2006.02.003 
https://dx.doi.org/10.1016/j.foodhyd.2006.02.003
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