Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Wang, Yuh-Tai
Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content. [electronic resource] - Journal of the science of food and agriculture Jan 2013 - 382-8 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.5772 doi
Acylation
Carboxylic Ester Hydrolases--metabolism
Chemical Phenomena
Citrus sinensis--chemistry
Condiments--analysis
Diet, Carbohydrate-Restricted
Diet, Reducing
Dietary Sucrose--analysis
Feasibility Studies
Food Handling
Fragaria--chemistry
Fruit--chemistry
Humans
Hydrolysis
Mechanical Phenomena
Methylation
Molecular Weight
Pectins--chemistry
Sodium Chloride, Dietary
Taiwan
Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content. [electronic resource] - Journal of the science of food and agriculture Jan 2013 - 382-8 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.5772 doi
Acylation
Carboxylic Ester Hydrolases--metabolism
Chemical Phenomena
Citrus sinensis--chemistry
Condiments--analysis
Diet, Carbohydrate-Restricted
Diet, Reducing
Dietary Sucrose--analysis
Feasibility Studies
Food Handling
Fragaria--chemistry
Fruit--chemistry
Humans
Hydrolysis
Mechanical Phenomena
Methylation
Molecular Weight
Pectins--chemistry
Sodium Chloride, Dietary
Taiwan