Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study
Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar conditions. The common method of pectin amidation is ammono...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0048_amino-dealkoxylation-of-hm-citruc-pectin-with-n-alkylamines-a-kinetic-study.php |