Chemical properties of water-soluble pectins in hot- and cold-break tomato pastes

This publication has 25 references indexed in Scilit:

• Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure
  Journal of Food Science, 2002
• Effect of composition on the rheological properties of tomato thin pulp
  Food Research International, 1996
• Sidechains of pectins: some thoughts on their role in plant cell walls and foods
  Food Hydrocolloids, 1993
• Identification by n.m.r. spectroscopy of oligosaccharides obtained by treatment of the hairy regions of apple pectin with rhamnogalacturonase
  Carbohydrate Research, 1990
• Tomato Fruit Cell Wall
  Plant Physiology, 1989
• Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins
  Journal of Food Science, 1987
• Differential effects of pectolytic enzymes on tomato polyuronides in vivo and in vitro
  Phytochemistry, 1987
• Quality factors of tomato pastes made at several break temperatures
  Journal of Agricultural and Food Chemistry, 1976
• EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP
  Journal of Food Science, 1971
• Determination of methanol and its application to measurement of pectin ester content and pectin methyl esterase activity
  Analytical Biochemistry, 1971