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Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...

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