164
do Nascimento, G. E., Simas-Tosin, F. F., Iacomini, M., Gorin, P. A. J., & Cordeiro, L. M. C.
(2016). Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum
betaceum). Carbohydrate Polymers, 139, 125–130.
Dobies, M., Kozak, M., & Jurga, S. (2004). Studies of gelation process investigated by fast field
cycling relaxometry and dynamical rheology: The case of aqueous low methoxyl pectin solution. Solid State Nuclear Magnetic Resonance, 25(1–3), 188–193.
Dominiak, M., Søndergaard, K. M., Wichmann, J., Vidal-Melgosa, S., Willats, W. G. T., Meyer,
A. S., & Mikkelsen, J. D. (2014). Application of enzymes for efficient extraction, modification,
and development of functional properties of lime pectin. Food Hydrocolloids, 40, 273–282.
Dongowski, G. (1995). Influence of pectin structure on the interaction with bile acids under in vitro
conditions. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 201, 390–398.
El-Nawawi, S. A., & Shehata, F. R. (1987). Extraction of pectin from Egyptian orange peel.
Factors affecting the extraction. Biological Wastes, 20(4), 281–290.
Emaga, T. H., Ronkart, S. N., Robert, C., Wathelet, B., & Paquot, M. (2008). Characterisation of
pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chemistry, 108, 463–471.
Espinal-Ruiz, M., Restrepo-Sanchez, L. P., Narvaez-Cuenca, C. E., & McClements, D. J. (2016).
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions:
Comparison of citrus and banana passion fruit (Passiflora tripartite var. mollissima) pectins.
Food Hydrocolloids, 52, 329–342.
Espitia, P. J. P., Du, W., de Jesús Avena-Bustillos, R., Soares, N. D. F. F., & McHugh, T. H. (2014).
Edible films from pectin: Physical-mechanical and antimicrobial properties—A review. Food
Hydrocolloids, 35, 287–296.
Evageliou, V., Richardson, R. K., & Morris, E. R. (2000). Effect of pH, sugar type and thermal
annealing on high-methoxy pectin gels. Carbohydrate Polymers, 42(3), 245–259.
Fishman, M. L., Chau, H. K., Hoagland, P., & Ayyad, K. (2000). Characterisation of pectin, flashextracted from orange albedo by microwave heating, under pressure. Carbohydrate Research,
323, 126–138.
Flint, H. J., Bayer, E. A., Rincon, M. T., Lamed, R., & White, B. A. (2008). Polysaccharide utilization by gut bacteria: Potential for new insights from genomic analysis. Nature Reviews
Microbiology, 6(2), 121–131.
Fortuna-Costa, A., Gomes, A. M., Kozlowski, E. O., Stelling, M. P., & Pavao, M. S. (2014).
Extracellular galectin-3 in tumor progression and metastasis. Frontiers in Oncology, 4, 138.
https://doi.org/10.3389/fonc.2014.00138
Fracasso, A. F., Perussello, C. A., Carpiné, D., Petkowicz, C. L. O., & Haminiuk, C. W. I. (2018).
Chemical modification of citrus pectin: Structural, physical and rheological implications.
International Journal of Biological Macromolecules, 109, 784–792.
Fraeye, I., De Roeck, A., Duvetter, T., Verlent, I., Hendrickx, M., & Van Loey, A. (2007). Influence
of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry,
105(2), 555–563.
Fu, J. T., & Rao, M. A. (2001). Rheology and structure development during gelation of lowmethoxyl pectin gels: The effect of sucrose. Food Hydrocolloids, 15(1), 93–100.
Ganan, M., Collins, M., Rastall, R., Hotchkiss, A. T., Carrascosa, A. V., & Martinez-Rodriguez,
A. J. (2010). International Journal of Food Microbiology, 137, 181–185.
Gebara, C., Chaves, K. S., Ribeiro, M. C. E., Souza, F. N., Grosso, C. R. F., & Gigante, M. L.
(2013). Viability of Lactobacillus acidophilus La5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International, 51(2),
872–878.
Gentilini, R., Bozzini, S., Munarin, F., Petrini, P., Visai, L., & Tanzi, M. C. (2014). Pectins from
Aloe Vera: Extraction and production of gels for regenerative medicine. Journal of Applied
Polymer Science, 131(2). https://doi.org/10.1002/app.39760
N. Noor et al.
do Nascimento, G. E., Simas-Tosin, F. F., Iacomini, M., Gorin, P. A. J., & Cordeiro, L. M. C.
(2016). Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum
betaceum). Carbohydrate Polymers, 139, 125–130.
Dobies, M., Kozak, M., & Jurga, S. (2004). Studies of gelation process investigated by fast field
cycling relaxometry and dynamical rheology: The case of aqueous low methoxyl pectin solution. Solid State Nuclear Magnetic Resonance, 25(1–3), 188–193.
Dominiak, M., Søndergaard, K. M., Wichmann, J., Vidal-Melgosa, S., Willats, W. G. T., Meyer,
A. S., & Mikkelsen, J. D. (2014). Application of enzymes for efficient extraction, modification,
and development of functional properties of lime pectin. Food Hydrocolloids, 40, 273–282.
Dongowski, G. (1995). Influence of pectin structure on the interaction with bile acids under in vitro
conditions. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 201, 390–398.
El-Nawawi, S. A., & Shehata, F. R. (1987). Extraction of pectin from Egyptian orange peel.
Factors affecting the extraction. Biological Wastes, 20(4), 281–290.
Emaga, T. H., Ronkart, S. N., Robert, C., Wathelet, B., & Paquot, M. (2008). Characterisation of
pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chemistry, 108, 463–471.
Espinal-Ruiz, M., Restrepo-Sanchez, L. P., Narvaez-Cuenca, C. E., & McClements, D. J. (2016).
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions:
Comparison of citrus and banana passion fruit (Passiflora tripartite var. mollissima) pectins.
Food Hydrocolloids, 52, 329–342.
Espitia, P. J. P., Du, W., de Jesús Avena-Bustillos, R., Soares, N. D. F. F., & McHugh, T. H. (2014).
Edible films from pectin: Physical-mechanical and antimicrobial properties—A review. Food
Hydrocolloids, 35, 287–296.
Evageliou, V., Richardson, R. K., & Morris, E. R. (2000). Effect of pH, sugar type and thermal
annealing on high-methoxy pectin gels. Carbohydrate Polymers, 42(3), 245–259.
Fishman, M. L., Chau, H. K., Hoagland, P., & Ayyad, K. (2000). Characterisation of pectin, flashextracted from orange albedo by microwave heating, under pressure. Carbohydrate Research,
323, 126–138.
Flint, H. J., Bayer, E. A., Rincon, M. T., Lamed, R., & White, B. A. (2008). Polysaccharide utilization by gut bacteria: Potential for new insights from genomic analysis. Nature Reviews
Microbiology, 6(2), 121–131.
Fortuna-Costa, A., Gomes, A. M., Kozlowski, E. O., Stelling, M. P., & Pavao, M. S. (2014).
Extracellular galectin-3 in tumor progression and metastasis. Frontiers in Oncology, 4, 138.
https://doi.org/10.3389/fonc.2014.00138
Fracasso, A. F., Perussello, C. A., Carpiné, D., Petkowicz, C. L. O., & Haminiuk, C. W. I. (2018).
Chemical modification of citrus pectin: Structural, physical and rheological implications.
International Journal of Biological Macromolecules, 109, 784–792.
Fraeye, I., De Roeck, A., Duvetter, T., Verlent, I., Hendrickx, M., & Van Loey, A. (2007). Influence
of pectin properties and processing conditions on thermal pectin degradation. Food Chemistry,
105(2), 555–563.
Fu, J. T., & Rao, M. A. (2001). Rheology and structure development during gelation of lowmethoxyl pectin gels: The effect of sucrose. Food Hydrocolloids, 15(1), 93–100.
Ganan, M., Collins, M., Rastall, R., Hotchkiss, A. T., Carrascosa, A. V., & Martinez-Rodriguez,
A. J. (2010). International Journal of Food Microbiology, 137, 181–185.
Gebara, C., Chaves, K. S., Ribeiro, M. C. E., Souza, F. N., Grosso, C. R. F., & Gigante, M. L.
(2013). Viability of Lactobacillus acidophilus La5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International, 51(2),
872–878.
Gentilini, R., Bozzini, S., Munarin, F., Petrini, P., Visai, L., & Tanzi, M. C. (2014). Pectins from
Aloe Vera: Extraction and production of gels for regenerative medicine. Journal of Applied
Polymer Science, 131(2). https://doi.org/10.1002/app.39760
N. Noor et al.