Rheological characterization of okra pectins
- Author
- KONTOGIORGOS, V1 ; MARGELOU, I1 2 ; GEORGIADIS, N2 ; RITZOULIS, C2
[1] Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, United Kingdom
[2] Department of Food Technology, ATEI of Thessaloniki, 57400 Thessaloniki, Greece - Source
Food hydrocolloids. 2012, Vol 29, Num 2, pp 356-362, 7 p ; ref : 1/2 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cox Merz Intrinsic viscosity Okra Pectin Polyelectrolyte Rheology
- Keyword (fr)
- Pectine Propriété rhéologique Viscosité intrinsèque Additif alimentaire Fibre alimentaire Gélifiant Polyoside
- Keyword (en)
- Pectin Rheological properties Intrinsic viscosity Food additive Dietary fiber Gelling agent Polysaccharide
- Keyword (es)
- Pectina Propiedad reológica Viscosidad intrínsica 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
- 25986263
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.2012.04.003 
https://dx.doi.org/10.1016/j.foodhyd.2012.04.003
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