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- Kunzek, Herbert, et al. Show all 2 Author
- Food hydrocolloids 2009 v.23 no.1 pp. 40-52
- phase transition; thermal stability; food processing quality; citrus fruits; pectins; carbohydrate structure; thermal degradation; solubility; alkali treatment; acid treatment; thermal analysis
- ... Pectins are stabilised by inter- and intramolecular attraction forces, such as hydrophobic interactions and hydrogen bonds, and destabilised for example by electrostatic repulsion forces and steric hindrances. These interactions are changed during the processing in dependence on the methods and conditions. Two original high methoxylated citrus pectins were modified and the derivatives were tested ...
- Kunzek, Herbert, et al. Show all 3 Authors
- European food research & technology 2001 v.213 no.4-5 pp. 395-404
- analysis of variance; apples; cell walls; cellulose; chemical structure; dietary fiber; drying; ethanol; food industry; manufacturing; pectins; pretreatment; sodium; thermal analysis; thermal stability; water binding capacity; weight loss
- ... It is of great importance for the manufacturing of food containing dietary fiber to investigate the connection between process-dependent structural changes and state transitions of plant cell wall materials (CWM) and the resulting functional properties of the products. The chemical structure of CWM from apples was modified by de-methoxylation and charged with sodium ions, respectively. Furthermore ...