Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry

in Food Hydrocolloids (2012), 29

Changements texturaux et biochimiques des fruits du bananier au cours de la maturation. Leur influence sur la preservation de la qualite du fruit et la maitrise de la maturation.

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008), 12(1), 89-98

The best conservation of the initial quality of the banana trees fruits after harvest requires a full understanding of their process of maturation and senescence. Maturation is an irreversible phenomenon ... [more ▼]

The best conservation of the initial quality of the banana trees fruits after harvest requires a full understanding of their process of maturation and senescence. Maturation is an irreversible phenomenon, highly coordinated, genetically programmed and involving a series of physiological, biochemical and organoleptic changes. Textural softening during ripening leads to adverse effects and spoilage upon storage. This process is influenced by ethylene, carbon dioxide, temperature and oxygen. The major classes of cell wall polysaccharides that undergo modifications during ripening are starch, pectins, cellulose and hemicelluloses. These modifications are allotted to the action of enzymes. [less ▲]

Characterisation Of Pectins Extracted From Banana Peels (Musa Aaa) Under Different Conditions Using An Experimental Design

in Food Chemistry (2008), 108(2),