Structural characteristics of pumpkin pectin extracted by microwave heating.

Yoo, Sang-Ho; Lee, Byeong-Hoo; Lee, Heungsook; Lee, Suyong; Bae, In Young; Lee, Hyeon Gyu; Fishman, Marshall L; Chau, Hoa K; Savary, Brett J; Hotchkiss, Arland T

Yoo, Sang-Ho; Lee, Byeong-Hoo; Lee, Heungsook; Lee, Suyong; Bae, In Young; Lee, Hyeon Gyu; Fishman, Marshall L; Chau, Hoa K; Savary, Brett J; Hotchkiss, Arland T.

Affiliation

Yoo SH; Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Korea. shyoo@sejong.ac.kr

J Food Sci ; 77(11): C1169-73, 2012 Nov.

Article in En | MEDLINE | ID: mdl-23106191

Subject(s)

Cucurbita/chemistry; Food Handling/methods; Microwaves; Pectins/chemistry; Pectins/isolation & purification; Carbohydrates/analysis; Gas Chromatography-Mass Spectrometry; Hexuronic Acids/analysis; Hot Temperature; Hydrogen-Ion Concentration; Molecular Structure; Molecular Weight; Viscosity

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pectins / Cucurbita / Food Handling / Microwaves Language: En Journal: J Food Sci Year: 2012 Type: Article

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