المؤلفون: Eichhorn, Marina, Sankowski, Larissa Vivienne, Drusch, Stephan, Kastner, Hanna

مصطلحات موضوعية: 600 Technik, Medizin, angewandte Wissenschaften::630 Landwirtschaft::630 Landwirtschaft und verwandte Bereiche, Maillard reaction, degree of methoxylation, amidated pectin, solubility, emulsifier, pectin degradation

وصف الملف: application/pdf

Relation: https://depositonce.tu-berlin.de/handle/11303/22091; https://doi.org/10.14279/depositonce-20892

الاتاحة: https://depositonce.tu-berlin.de/handle/11303/22091
https://doi.org/10.14279/depositonce-20892

المؤلفون: Yilmaz-Turan, Secil, Gál, Teodora, Lopez-Sanchez, Patricia, Martinez, Mario, Menzel, Carolin, Vilaplana, Francesco

المصدر: Food Hydrocolloids. 145

مصطلحات موضوعية: Apple pomace, Emulsifier, Food waste, Gelling properties, Pectin, Subcritical water, Agricultural wastes, Emulsification, Fruits, Gels, Degree of methoxylation, Modulating temperature, Polyphenols, Sub-critical water, Subcritical water extraction, Extraction

وصف الملف: print

URL الوصول: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-65975
https://doi.org/10.1016/j.foodhyd.2023.109148

المؤلفون: Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, Risi Wang

المصدر: Foods; Volume 11; Issue 21; Pages: 3444

مصطلحات موضوعية: pectin, emulsifying properties, rheology, in vitro digestion, degree of methoxylation

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Plant Foods; https://dx.doi.org/10.3390/foods11213444

الاتاحة: https://doi.org/10.3390/foods11213444

مصطلحات موضوعية: water-soluble polysaccharides, степень метоксилирования, пектиновые вещества, degree of methoxylation, водорастворимые полисахариды, листья ирги круглолистной, leaves of juneberry, pectin substances

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2a28c1ca702332d4c0751a0b762b3f60

المؤلفون: Cortés Morales, Edgar Alan, Sedaghat Doost, Ali, Velazquez, Gonzalo, Van der Meeren, Paul

المصدر: FOOD HYDROCOLLOIDS ; ISSN: 0268-005X ; ISSN: 1873-7137

مصطلحات موضوعية: Agriculture and Food Sciences, Colloid, milk protein, whey proteins, food colourant, lutein, Complexation, Whey protein isolate, Pectin, Degree of methoxylation

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8679870; http://hdl.handle.net/1854/LU-8679870; http://dx.doi.org/10.1016/j.foodhyd.2020.106458; https://biblio.ugent.be/publication/8679870/file/8702746

الاتاحة: https://biblio.ugent.be/publication/8679870
http://hdl.handle.net/1854/LU-8679870
https://doi.org/10.1016/j.foodhyd.2020.106458
https://biblio.ugent.be/publication/8679870/file/8702746

المؤلفون: Salbu, Linda, Picker-Freyer, Katharina M, Schmid, Wolfgang, Bauer-Brandl, Annette, Tho, Ingunn

المصدر: Journal of Excipients and Food Chemicals; Vol 3 No 1 (2012); 5-16 ; 21502668

مصطلحات موضوعية: Pharmacy, pharmaceutics, technology, Excipients, direct compression, degree of methoxylation, compressibility, plastic deformation, elastic deformation, viscoelastic deformation

وصف الملف: application/pdf; image/pjpeg

Relation: https://ojs.abo.fi/ojs/index.php/jefc/article/view/132/120; https://ojs.abo.fi/ojs/index.php/jefc/article/view/132/1884; https://ojs.abo.fi/ojs/index.php/jefc/article/view/132/1885; https://ojs.abo.fi/ojs/index.php/jefc/article/view/132/1886; https://ojs.abo.fi/ojs/index.php/jefc/article/view/132/1887; https://ojs.abo.fi/ojs/index.php/jefc/article/view/132

الاتاحة: https://ojs.abo.fi/ojs/index.php/jefc/article/view/132

المؤلفون: Joergensen, Lars, Klösgen, Beate, Simonsen, Adam Cohen, Borch-Jensen, Jonas, Hagesæther, Ellen

المصدر: Joergensen , L , Klösgen , B , Simonsen , A C , Borch-Jensen , J & Hagesæther , E 2011 , ' New insights into the mucoadhesion of pectins by AFM roughness parameters in combination with SPR ' , International Journal of Pharmaceutics , vol. 411 , no. 1-2 , pp. 162-168 . https://doi.org/10.1016/j.ijpharm.2011.04.001

مصطلحات موضوعية: Mucoadhesion, Pectin, Degree of methoxylation, Amidation, AFM, SPR

وصف الملف: application/pdf

الاتاحة: https://portal.findresearcher.sdu.dk/da/publications/c67de923-d1e5-4ce1-9ba8-49978900e2ee
https://doi.org/10.1016/j.ijpharm.2011.04.001
https://findresearcher.sdu.dk/ws/files/48348523/Mucoadhesion.pdf
http://www.sciencedirect.com/science/article/pii/S037851731100305X

المؤلفون: Montaña Oviedo, Katherine

المساهمون: Parada Alfonso, Fabian

المصدر: Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia

مصطلحات موضوعية: 54 Química y ciencias afines / Chemistry, Degree of acetylation, Extracción ácida, Intrinsic viscosity, Pectina, Badea (Passiflora quadrangularis), Peso molecular, Pectin, Giant granadilla (Passiflora quadrangularis), Acid extraction, Factorial design 23, Viscosidad intrínseca, Galacturonic acid, molecular weight and texture profile, Grado de metoxilación, Diseño factorial, Acido galacturónico, Grado de acetilación, Perfil de textura, Degree of methoxylation

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::05f4eb03f3eb86e60d38d20e7a9a9d1d
http://bdigital.unal.edu.co/54953/

المؤلفون: Catherine Garnier, Paul Robert, Pauline Videcoq, Estelle Bonnin

المساهمون: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA)

المصدر: Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2011, 86 (4), pp.1657-1664. ⟨10.1016/j.carbpol.2011.06.081⟩

مصطلحات موضوعية: animal structures, food.ingredient, Polymers and Plastics, Pectin, chemistry.chemical_element, ASPERGILLUS-NIGER, Calcium, Rheological behaviour, Polysaccharide, Cell wall, PECTINESTERASE, 03 medical and health sciences, 0404 agricultural biotechnology, food, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, VALENCIA ORANGE, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, DE-ESTERIFICATION, 030304 developmental biology, Demethylation, ACTION PATTERNS, chemistry.chemical_classification, 0303 health sciences, biology, Chemistry, digestive, oral, and skin physiology, Organic Chemistry, Aspergillus aculeatus, blockiness, food and beverages, 04 agricultural and veterinary sciences, Processivity, APPLE PECTIN, biology.organism_classification, 040401 food science, Enzymes, MODEL, HOMOGALACTURONAN, Enzyme, METAL-IONS, FINE-STRUCTURE, Biochemistry, ESTERASE, Degree of methoxylation, Degree of

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b68265c9e175fdf1ee8b4f0d5e264d64
https://doi.org/10.1016/j.carbpol.2011.06.081

المؤلفون: Edimir M. Brandão, Cristina T. Andrade

المصدر: Polímeros, Vol 9, Iss 3, Pp 38-44 (1999)
Polímeros, Volume: 9, Issue: 3, Pages: 38-44, Published: SEP 1999
Polímeros v.9 n.3 1999
Polímeros (São Carlos. Online)
Associação Brasileira de Polímeros (ABPol)
instacron:ABPO

مصطلحات موضوعية: Chemical technology, Organic Chemistry, gelificação, gelation, Chemical Engineering (miscellaneous), lcsh:TP1-1185, degree of methoxylation, grau de metoxilação, Pectina, TP1-1185, lcsh:Chemical technology, Pectin

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1ea907cb2c9a7ad6f78c9aa15a8e1d
https://doi.org/10.1590/s0104-14281999000300008

المؤلفون: Liaotrakoon, Wijitra, Van Buggenhout, Sandy, Christiaens, Stefanie, Houben, Ken, De Clercq, Nathalie, Dewettinck, Koen, Hendrickx, Marc E

المصدر: EUROPEAN FOOD RESEARCH AND TECHNOLOGY ; ISSN: 1438-2377

مصطلحات موضوعية: Biology and Life Sciences, Hemicellulose, Dragon fruit, Degree of methoxylation, Sugar composition, Anti-pectin antibodies, Pectin, OPUNTIA-FICUS-INDICA, LOW-METHOXYL PECTIN, EXTRACTION CONDITIONS, ANTIOXIDANT ACTIVITY, HOMOGALACTURONAN, BIOSYNTHESIS, CHEMISTRY, FIRMNESS, BEHAVIOR, TISSUES

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/3229338; http://hdl.handle.net/1854/LU-3229338; http://dx.doi.org/10.1007/s00217-013-1997-7; https://biblio.ugent.be/publication/3229338/file/5809234

الاتاحة: https://biblio.ugent.be/publication/3229338
http://hdl.handle.net/1854/LU-3229338
https://doi.org/10.1007/s00217-013-1997-7
https://biblio.ugent.be/publication/3229338/file/5809234

المؤلفون: Linda Salbu, Ingunn Tho, Annette Bauer-Brandl

المصدر: Bauer-Brandl, A 2010, ' Direct compression behavior of low-and high-methoxylated pectins ', A A P S PharmSciTech, vol. 11, no. 1, pp. 18-26 . https://doi.org/10.1208/s12249-009-9349-4
AAPS PharmSciTech

مصطلحات موضوعية: food.ingredient, Yield (engineering), Pectin, Starch, Compaction, Pharmaceutical Science, degree of methoxylation, Aquatic Science, Excipients, Physical Phenomena, chemistry.chemical_compound, food, Physical phenomena, Drug Discovery, Ultimate tensile strength, Pressure, Food science, Particle Size, Ecology, Evolution, Behavior and Systematics, pectin, Ecology, direct compression, Chemistry, deformation behavior, General Medicine, Compression (physics), tensile strength, Pectins, Particle size, Agronomy and Crop Science, Tablets, Research Article

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07b05a8417c0e23bec8641bcedfc8427
https://portal.findresearcher.sdu.dk/da/publications/79f37b60-9e4b-11df-846a-000ea68e967b

المؤلفون: Sila, Daniel Ndaka, Smout, Chantal, Elliot, F, Van Loey, Ann, Hendrickx, Marc

مصطلحات موضوعية: carrot, pectin, pectinmethylesterase, degree of methoxylation, beta-elimination, cell-wall components, methyl-ester content, heat degradation, uronic acids, homogalacturonan, substances, rhamnogalacturonan, pretreatment, separation

Relation: Journal of food science vol:71 issue:1 pages:E1-E9; https://lirias.kuleuven.be/handle/123456789/32999

الاتاحة: https://lirias.kuleuven.be/handle/123456789/32999

المؤلفون: Tibäck, Evelina, 1981

مصطلحات موضوعية: PG, degree of methoxylation, texture, carrot, Bostwick consistency index, microstructure, in vitro carotenoid accessibility, PME, tomato, carotenoid content

URL الوصول: https://research.chalmers.se/publication/93774