Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)

Rheological behavior of five different pectin-enriched products obtained from a cell wall enriched powder of butternut (Cucurbita moschata Duch ex Poiret) was evaluated through flow and oscillatory assays. The product SE was obtained through treatment with citrate buffer; C1 and C2 were obtained usi...

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Detalles Bibliográficos
Autores principales:	Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N.
Formato:	JOUR
Materias:	Butternut Pectin-enriched products Rheological properties Cell walls Chemical compositions Citrate buffer Cox-Merz rules Cucurbita moschata Food industries Galacturonic acids Hemicellulase Newtonian viscosity Rheological behaviors Rheological property Shear thinning Thickening properties Time constants Hydrates Macromolecules Molecular weight distribution Polysaccharides Spontaneous emission Stainless steel Supramolecular chemistry Rheology Juglans cinerea
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v42_n8_p1413_Fissore
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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