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- Kunzek, Herbert, et al. Show all 2 Author
- Food hydrocolloids 2009 v.23 no.3 pp. 856-866
- liquids; gels; heat treatment; chemical degradation; phase transition; Maillard reaction; storage temperature; ingredients; depolymerization; pectins; relative humidity; storage quality; solubility; glycosides; adsorption; crosslinking; water; pH
- ... For testing the influence of long-term storage on pectins, differently prepared samples were incubated under defined temperature and relative humidity in a climate chamber. This caused pectin demethoxylation, depolymerisation and non-enzymatic browning and influenced the dissolution behaviour and pH. The extent of chemical changes and the reaction mechanisms depended on incubation conditions, type ...