Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment

Summary This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by vari...

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Veröffentlicht in:	International journal of food science & technology 2012-12, Vol.47 (12), p.2538-2544
Hauptverfasser:	Ma, Sen, Yu, Shu-juan, Zhang, Bin, Wang, Zhong-he
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Diffraction Electric fields Esterification Food industries Food science Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Interstices Light scattering Pectin physicochemical properties pulsed electric field sugar beet pulp Sugar beets Sugar industries
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