Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature.

Yan, Haixia; Zhang, Xiaoyu; Yang, Liu; Shen, Yixiao; Liu, Ling

Yan, Haixia; Zhang, Xiaoyu; Yang, Liu; Shen, Yixiao; Liu, Ling.

Afiliação

Yan H; The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
Zhang X; The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
Yang L; The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Foreign Language Teaching Department, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
Shen Y; The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
Liu L; The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China. Electronic address: liuling4568@syau.edu.cn.

Food Chem ; 398: 133886, 2023 Jan 01.

Article em En | MEDLINE | ID: mdl-35963218

Assuntos

Citrus sinensis; Pectinas; Monossacarídeos/análise; Oligossacarídeos; Pectinas/química; Temperatura

Palavras-chave

Anti-glycation; Orange peel; Pectic oligosaccharides; Structural characterization

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Citrus sinensis Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Citrus sinensis Idioma: En Ano de publicação: 2023 Tipo de documento: Article