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Characterization of pectins from press residues of berries by FT-IR spectroscopy

Csanádi, Zs. and Cserjési, P. and Nemestóthy, N. and Bélafi-Bakó, K. (2012) Characterization of pectins from press residues of berries by FT-IR spectroscopy. Acta Alimentaria, 41 (1). pp. 94-99. ISSN 0139-3006

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Abstract

FT-IR spectra of various pectin preparations extracted from press cakes of red and black currant, raspberry and blackberry have shown structural differences. Based on the spectra data degree of esterification (DE) of the pectins was determined and found to be in the range of 50–65.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 08 Feb 2017 13:30
Last Modified: 08 Feb 2017 13:30
URI: http://real.mtak.hu/id/eprint/47655

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