Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

(2018) Mirela Marić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Broad bean (Vicia faba L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties

(2018) Faiza Mejri et al.   Food & Function

UHPLC/MS 2 -based approach for the comprehensive metabolite profiling of bean ( Vicia faba L.) by-products: A promising source of bioactive constituents

(2017) Ibrahim M. Abu-Reidah et al.   FOOD RESEARCH INTERNATIONAL

Clinical and Physiological Perspectives of β-Glucans: The Past, Present, and Future

(2017) Khawaja Muhammad Bashir et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Novel acrylic polymers for food packaging: Synthesis and antioxidant properties

(2017) Alessia Fazio et al.   Food Packaging and Shelf Life

Optimization of pectin extraction from banana peels with citric acid by using response surface methodology

(2016) Túlio Ítalo S. Oliveira et al.   FOOD CHEMISTRY

Pectin extraction from pomegranate peels with citric acid

(2016) Paulo Henrique F. Pereira et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Measurement of β-Glucan in Mushrooms and Mycelial Products

(2016) Barry V. McCleary et al.   JOURNAL OF AOAC INTERNATIONAL

Extraction of pectin from passion fruit peel assisted by ultrasound

(2016) Cibele Freitas de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties

(2015) S.Q. Liew et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis

(2013) U. Einhorn-Stoll et al.   FOOD HYDROCOLLOIDS

Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

(2012) Monika Szymanska-Chargot et al.   Food Biophysics

Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

(2012) M.A. Giménez et al.   FOOD CHEMISTRY

Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

(2010) Mette S. Mikkelsen et al.   FOOD RESEARCH INTERNATIONAL

Extraction and characterization of β-d-glucan from oat for industrial utilization

(2010) Asif Ahmad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pea pod, broad bean pod and okara, potential sources of functional compounds

(2010) Inmaculada Mateos-Aparicio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fruit pectins – A suitable tool for screening gelling properties using infrared spectroscopy

(2009) M.S. Lima et al.   FOOD HYDROCOLLOIDS

Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology

(2008) Eloı´sa Rovaris Pinheiro et al.   BIORESOURCE TECHNOLOGY

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

(2008) Yanping Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES