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Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Núñez, Stefanie Simon, André K. White, Senghane Dieng, Eugene R. Heuberger, Madhav P. Yadav, Julie Hirsch

2020Food Hydrocolloids45 citationsDOIOpen Access PDF

Topics & Concepts

PectinChemistryPomaceAnthocyaninXyloglucanFood scienceArabinoseXylosePolysaccharideOligosaccharidePrebioticBiochemistryFermentationPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsFood composition and properties
Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing | Litcius