280 related articles for article (PubMed ID: 28322947)
1. Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Vriesmann LC; de Oliveira Petkowicz CL
Int J Biol Macromol; 2017 Aug; 101():146-152. PubMed ID: 28322947
[TBL] [Abstract][Full Text] [Related]
2. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.
Chan SY; Choo WS
Food Chem; 2013 Dec; 141(4):3752-8. PubMed ID: 23993545
[TBL] [Abstract][Full Text] [Related]
3. Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (
Hennessey-Ramos L; Murillo-Arango W; Vasco-Correa J; Paz Astudillo IC
Molecules; 2021 Mar; 26(5):. PubMed ID: 33803082
[TBL] [Abstract][Full Text] [Related]
4. [Cocoa (Theobroma cacao L.) hulls: a posible commercial source of pectins].
Barazarte H; Sangronis E; Unai E
Arch Latinoam Nutr; 2008 Mar; 58(1):64-70. PubMed ID: 18589574
[TBL] [Abstract][Full Text] [Related]
5. Modified pectin from Theobroma cacao induces potent pro-inflammatory activity in murine peritoneal macrophage.
Amorim JC; Vriesmann LC; Petkowicz CL; Martinez GR; Noleto GR
Int J Biol Macromol; 2016 Nov; 92():1040-1048. PubMed ID: 27514442
[TBL] [Abstract][Full Text] [Related]
6. Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
Löfgren C; Guillotin S; Hermansson AM
Biomacromolecules; 2006 Jan; 7(1):114-21. PubMed ID: 16398505
[TBL] [Abstract][Full Text] [Related]
7. Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology.
Priyangini F; Walde SG; Chidambaram R
Carbohydr Polym; 2018 Dec; 202():497-503. PubMed ID: 30287028
[TBL] [Abstract][Full Text] [Related]
8. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction.
Muñoz-Almagro N; Valadez-Carmona L; Mendiola JA; Ibáñez E; Villamiel M
Carbohydr Polym; 2019 Aug; 217():69-78. PubMed ID: 31079687
[TBL] [Abstract][Full Text] [Related]
9. Effectiveness of various cacao pod husk extraction byproducts in promoting growth and immunocompetence in Litopenaeus vannamei.
Chang CC; Kuo HW; Cheng W
Fish Shellfish Immunol; 2023 Mar; 134():108632. PubMed ID: 36828200
[TBL] [Abstract][Full Text] [Related]
10. Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels.
Löfgren C; Guillotin S; Evenbratt H; Schols H; Hermansson AM
Biomacromolecules; 2005; 6(2):646-52. PubMed ID: 15762625
[TBL] [Abstract][Full Text] [Related]
11. Pectin extraction from lemon by-product with acidified date juice: rheological properties and microstructure of pure and mixed pectin gels.
Masmoudi M; Besbes S; Ben Thabet I; Blecker C; Attia H
Food Sci Technol Int; 2010 Apr; 16(2):105-14. PubMed ID: 21339126
[TBL] [Abstract][Full Text] [Related]
12. Microstructure and rheological behavior of pure and mixed pectin gels.
Löfgren C; Walkenström P; Hermansson AM
Biomacromolecules; 2002; 3(6):1144-53. PubMed ID: 12425650
[TBL] [Abstract][Full Text] [Related]
13. Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum).
do Nascimento GE; Simas-Tosin FF; Iacomini M; Gorin PA; Cordeiro LM
Carbohydr Polym; 2016 Mar; 139():125-30. PubMed ID: 26794955
[TBL] [Abstract][Full Text] [Related]
14. Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties.
Reichembach LH; de Oliveira Petkowicz CL
Carbohydr Polym; 2020 Oct; 245():116473. PubMed ID: 32718605
[TBL] [Abstract][Full Text] [Related]
15. Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry.
Assoi S; Konan K; Agbo GN; Dodo H; Holser R; Wicker L
J Sci Food Agric; 2017 May; 97(7):2057-2067. PubMed ID: 27569539
[TBL] [Abstract][Full Text] [Related]
16. Rheological and gelling properties of Nicandra physalodes (Linn.) Gaertn. pectin in acidic media.
Yang X; Guo C; Yang Y; Yuan K; Yang X; Guo Y
Food Chem; 2022 Mar; 373(Pt B):131711. PubMed ID: 34865918
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin.
Zidi D; Gharsallaoui A; Dupas-Farrugia C; Attia H; Ayadi MA
Int J Biol Macromol; 2019 May; 128():347-353. PubMed ID: 30594619
[TBL] [Abstract][Full Text] [Related]
18. Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification.
Harte FM; Montes C; Adams M; San Martin-Gonzalez MF
J Dairy Sci; 2007 Jun; 90(6):2705-9. PubMed ID: 17517709
[TBL] [Abstract][Full Text] [Related]
19. Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions.
Donato L; Garnier C; Novales B; Durand S; Doublier JL
Biomacromolecules; 2005; 6(1):374-85. PubMed ID: 15638542
[TBL] [Abstract][Full Text] [Related]
20. Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk.
Sarah M; Hasibuan IM; Misran E; Maulina S
Molecules; 2022 Oct; 27(19):. PubMed ID: 36235081
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
