Afficher la couverture 'Characterization of cell wall polysaccharides of cherry (<em>Prunus cerasus</em> var. Schattenmorelle) fruit and pomace | Kosmala, Monika' en grand format
/5

0 avis

Characterization of cell wall polysaccharides of cherry (Prunus cerasus var. Schattenmorelle) fruit and pomace

Archive ouverte

Kosmala, Monika | Milala, Joanna | Kolodziejczyk, Krzysztof | Markowski, Jaroslaw | Mieszczakowska, Monika | Ginies, Christian | Renard, Catherine, M.G.C.

Edité par CCSD ; Springer Verlag -

International audience. The polysaccharide composition of cell wall of sour cherry (Prunus cerasus var. Schattenmorelle) fruit and pomace was investigated. Furthermore, the alcohol insoluble solids composition of ‘Kelleriis’ and ‘Dobreczyn Botermo’ varieties were studied too. Yield of alcohol insoluble solids for fruits was lower than 10%, and for pomaces circa 50%. Uronic acid was the main pectin component of alcohol insoluble solids. Enzymes used as juice processing aids decreased the content of uronic acid. Araban and galactan side chains bonded tightly to cellulose presence was suggested by high content of arabinose and galactose in hemicellulose fraction. The process of drying at below 70 °C did not influence polysaccharide composition of sour cherry pomaces. Alcohol insoluble solids of fruits expressed higher hydration properties than of pomaces.

Consulter en ligne

Suggestions

Du même auteur

Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition

Archive ouverte | Kosmala, Monika | CCSD

International audience. The sugar composition in cell walls of apple and black currant pomaces was investigated with or without solvent extraction. Extraction of polyphenols by solvents changed the sugar composition...

Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties

Archive ouverte | Kosmala, Monika | CCSD

International audience. The aim of the present work was to characterize the pectins present in plum fruit, juice, and pomace for three plum varieties, "Promis," "Najbolja," and "Dabrowicka" (all belonging to the spe...

Comparison between microwave hydrodiffusion and pressing for plum juice extraction

Archive ouverte | Cendres, Aurélie | CCSD

International audience. Microwave (MW) hydrodiffusion and gravity, a process initially developed for extraction ofphytonutrients, can be adapted for production of an organoleptically pleasant juice, which iscompared...

Chargement des enrichissements...