pectin, 9000-69-5

Articles:

PubMed:	Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).
PubMed:	Effects of different encapsulation agents and drying process on stability of betalains extract.
PubMed:	Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films.
PubMed:	Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
PubMed:	The effect of fat replacers on batter and cake properties.
PubMed:	Enzyme inactivation in food processing using high pressure carbon dioxide technology.
PubMed:	Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
PubMed:	On the formulation design and rheological evaluations of pectin-based functional gels.
PubMed:	Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.
PubMed:	Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures.
PubMed:	Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
PubMed:	Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
PubMed:	Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
PubMed:	Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
PubMed:	The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:	Influence of strawberry yogurt composition on aroma release.
PubMed:	The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
PubMed:	Partition and release of 21 aroma compounds during storage of a pectin gel system.
PubMed:	Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
PubMed:	Factors affecting the perception of naturalness and flavor strength in citrus drinks.
PubMed:	Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed:	Bulk laxative efficacy of a psyllium seed hydrocolloid and of a mixture of cellulose and pectin.