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Isolation of beet pectin on solid-phase fermentation

Authors :
M. A. Khodzhaeva
N. D. Abdullaev
M. T. Turakhozhaev
E. L. Kristallovich
M. N. Azimkhodzhaeva
Source :
Chemistry of Natural Compounds. 32:1-3
Publication Year :
1996
Publisher :
Springer Science and Business Media LLC, 1996.

Abstract

Beet pectin has been isolated by the solid phase fermentation method; its physicochemical characteristics are given.

Subjects

Subjects :
food.ingredient
Chromatography
Pectin
Chemistry
digestive, oral, and skin physiology
fungi
food and beverages
Plant Science
General Chemistry
Isolation (microbiology)
complex mixtures
General Biochemistry, Genetics and Molecular Biology
carbohydrates (lipids)
food
Phase (matter)
Fermentation

Details

ISSN :
15738388 and 00093130
Volume :
32
Database :
OpenAIRE
Journal :
Chemistry of Natural Compounds
Accession number :
edsair.doi...........a26051067433662a90cb585a5cede803
Full Text :
https://doi.org/10.1007/bf01373776
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