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pectin
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Sacherschließung
yogurt
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tomato
(1)
texture
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textural profile analysis
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soluble sugars
(1)
sensory evaluation
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rheological properties
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quality
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protein oxidation
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Publikationstyp
Artikel
(8)
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2021
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2020
(3)
2018
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2017
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2016
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8 Treffer
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Operations
Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?
2021 .
Steigerwald, Hanna
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Blanco Pérez, Frank Eliezer
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Albrecht, Melanie
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Bender, Caroline
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Wangorsch, Andrea
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Endreß, Hans-Ulrich
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Bunzel, Mirko
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MAYORGA, CRISTOBALINA
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Torres, Maria José
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scheurer, stephan
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Vieths, Stefan
2021
http://purl.org/ontology/bibo/Article
Sequential Deposition and Remodeling of Cell Wall Polymers During Tomato Pollen Development
2021 .
Jaffri, Syeda Roop Fatima
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MacAlister, Cora A.
2021
http://purl.org/ontology/bibo/Article
In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin-pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity
2020 .
Siahbalaei, Roghayeh
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kavoosi, gholamreza
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Shakeri, Raheleh
2020
http://purl.org/ontology/bibo/Article
Physicochemical and rheological characterization of pectin-rich polysaccharides from Gardenia jasminoides J. Ellis flower
2020 .
Chen, Qi
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Xue, Gang
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Ni, Qinxue
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Wang, Yan
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Gao, Qianxin
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Zhang, Youzuo
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Xu, Guangzhi
2020
http://purl.org/ontology/bibo/Article
Manufacturing technology of banana-assorted breads: The fermentative characteristics affected by different banana cultivars
2020 .
Lin, Li-Yun
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Peng, Chiung Chi
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CHEN, KUANCHOU
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Wang, Hui-Er
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Wang, Chun-Shen
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Shen, Kun Hung
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Peng, Robert Y
2020
http://purl.org/ontology/bibo/Article
Extraction and process optimization of bael fruit pectin
2018 .
Maskey, Bunty
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Dhakal, Drishya
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Pradhananga, Mahalaxmi
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Shrestha, Nabindra Kumar
2018
http://purl.org/ontology/bibo/Article
Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach
2017 .
Tahsiri, Zahra
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Niakousari, Mehrdad
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Khoshnoudi-Nia, Sara
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Hosseini, Seyed Mohamad H.
2017
http://purl.org/ontology/bibo/Article
Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis
2016 .
Arioui, Fatiha
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Ait Saada, Djamel
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Cheriguene, Abderrahim
2016
http://purl.org/ontology/bibo/Article