The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Sunflower head pectin was extracted by 0.6% (w/v) sodium citrate under 85°C, 3.5h with a solid to liquid ratio of 1:40, giving the maximum uronic acid yield of 16.90% (w/w). The extract was purified by an ultrafiltration membrane with the molecular weight cut-off of 8000Da and dried by spray-drying to obtain SFHP(A) powders with particle diameters of 2–5μm. In comparison to the SFHP(B) extracted by...
Edible coatings from low-methoxyl sunflower head pectin (SFHP) was prepared to reduce lipid uptake in fried potato chips. Formation of pectin coatings were induced by calcium cations within several seconds prior to frying. Effects of pectin concentration and CaCl 2 concentration on reduction of lipid content in coatings were investigated. Experimental results indicated that the coating prepared...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.