In recent years, decreased cost, miniaturisation and advances in computing power and data
processing software have led to widespread introduction of Fourier-transform (FT) …

Polysaccharides are important biomacromolecules with numerous beneficial functions and a
wide range of industrial applications. Functions and properties of polysaccharides are …

This current research aimed to investigate the effect of acid type and concentration on the
yield, anhydrouronic acid content (AUA), and esterification degree (DE) of durian rind pectin …

Abstract Effects of HCl, H 2 SO 4, HNO 3, citric acid, and acetic acid on the yield, structure,
and emulsifying properties of potato pectins were investigated. Results showed that the …

Pectic polysaccharides can serve as the best alternative for prebiotics, as they can be
fermented in the gut by the microbiota. Many reports suggest that pectic polysaccharides' …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and
vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue …

The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis
of the degree of methylesterification (DM) of pectin was validated. The relationship between …

The FT-Raman and FT-IR spectra of polygalacturonic (pectic) acid, potassium pectate and
its derivatives, as well as commercial citrus and sugar beet pectins were measured and …

Ultrasonic irradiation for modified pectin preparation has become a research hotspot, but the
influence of ultrasonic frequency is rarely studied. Therefore, in this study, mono frequency …