Concepedia

Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability

Agustín Rascón‐Chu, Ana L. Martínez‐López, Elizabeth Carvajal‐Millán, Nora E. Ponce de León-Renova, Jorge Márquez-Escalante, Alejandro Romo‐Chacón

Food Chemistry · 2009 · 88 citations · 13 references

Concepts

AgricultureFood ScienceHorticultural SciencesFood ChemistryFruit SciencePomologyFruit BiochemistryFruit QualityFruit Quality EvaluationFruit RipeningFruit TexturePectin ChemistryGelling BehaviorPectin GelationPectin Structure

References

13

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Pectin: new insights into an old polymer are starting to gel

William G. T. Willats, Jørn Dalgaard Mikkelsen · Trends in Food Science & Technology · 2005 · 947 citations

Natural Sciences, Chemistry, Materials Science +14

Industrial Gums, Polysaccharides and their Derivatives

D.M.W. Anderson · Carbohydrate Research · 1975 · 780 citations

Pharmacy, Biochemistry, Food Science +12

Pectins and pectinases

2009 · 337 citations

Agriculture, Plant Sciences, Food Chemistry +1