PECTIN

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Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin
《Food and Nutrition Sciences》2025年第1期120-136,共17页Marie Bianoun Louise Dégni Doudjo Soro Essan Bla Zita N’Goran-Aw Djedjro Clément Akmel Nogbou Emmanuel Assidjo Kouassi Benjamin Yao 
Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cas...
关键词：Cashew Apple Sensory Characterization Jam Formulation Area Design Product Effect Overall Desirability 
Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt被引量：1
《Food and Nutrition Sciences》2020年第6期442-456,共15页Manuela Tobil Courage Y. Deh Jacob K. Agbenorhevi Gilbert O. Sampson Fidelis M. Kpodo 
The objective of this work was to investigate the effect of okra pectin from two genotypes (asha
《Food and Nutrition Sciences》2018年第2期86-98,共13页Qin Xu Irma Adyatni Bradly Reuhs 
Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosit...
关键词：TOMATO Processing PECTIN VISCOSITY NUTRIENTS PRODUCT QUALITY 
Biochemical Changes of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages被引量：1
《Food and Nutrition Sciences》2016年第12期1191-1219,共29页Moacir Couto de Andrade Júnior Jerusa Souza Andrade Suely de Souza Costa 
Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissu...
关键词：Cocona Fruit Placenta Medicinal Plant Pectinesterase Activity Vitamin C 
Electrospun Food-Grade Ultrafine Fibers from Pectin and Pullulan Blends被引量：1
《Food and Nutrition Sciences》2016年第7期636-646,共11页Shih-Chuan Liu Ran Li Peggy M. Tomasula Ana M. M. Sousa Linshu Liu 
Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier ...
关键词：Food Processing Ultrafine Fiber PECTIN PULLULAN Lactobacillus Rhamnosus GG (LGG) Functional Foods 
Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota被引量：2
《Food and Nutrition Sciences》2015年第12期1103-1114,共12页Byungjick Min Ok Kyung Koo Si Hong Park Nathan Jarvis Steven C. Ricke Philip G. Crandall Sun-Ok Lee 
High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicabil-ity as functional food...
关键词：Short-Chain FATTY ACIDS SOY PECTIN Denaturing Gradient Gel ELECTROPHORESIS 
Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products被引量：1
《Food and Nutrition Sciences》2014年第13期1162-1167,共6页Hui H. Chong Senay Simsek Bradley L. Reuhs 
Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90°C for hot break, or 60°C to 77°C for cold break. Pectolytic enzyme deactivation is believed to be...
关键词：TOMATO Processing PECTIN Methylesterase ENDOPOLYGALACTURONASE PECTIN HOT BREAK COLD BREAK 
Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making被引量：3
《Food and Nutrition Sciences》2013年第5期496-502,共7页Sofyan Maghaydah Selma Abdul-Hussain Radwan Ajo Yousef Tawalbeh Ola Alsaydali 
Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, th...
关键词：COELIAC Disease (CD) GLUTEN-FREE Bread (GFB) XANTHAN CARRAGEENAN PECTIN 
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