Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties
Wentao Zhang, Sijia Xu, Min Gao, Sijia Peng, Lingyun Chen, Fei Lao, Xiaojun Liao, Jihong Wu
Topics & Concepts
PectinChemistryDepolymerizationFood scienceHydrostatic pressureOrange juicePectinaseMonosaccharidePascalizationBlowing a raspberryChromatographyBiochemistryOrganic chemistryHigh pressureEnzymeEngineeringEngineering physicsThermodynamicsPhysicsPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications