THE DETERMINATION OF OPTIMAL PARAMETERS OF STERILIZATION OF BEVERAGES CONTAINING PECTIN by Natalia Sergeevna Limareva, Lyudmila Vladimirovna Donchenko, Valeria Nikolaevna Orobinskaya

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THE MODELING OF RECIPES OF BEVERAGES CONTAINING PECTIN BASED ON PUMPKIN JUICE by Natalia Sergeevna Limareva, Lyudmila Vladimirovna Donchenko

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CHANGE OF PECTIN SUBSTANCES OF FUNCTIONAL DRINKS DURING TECHNOLOGICAL PROCESSING by Natalia Sergeevna Limareva, Valeria Nikolaevna Orobinskaya

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Crystal Structure of the Multidomain Pectin Methylesterase PmeC5 from <i>Butyrivibrio fibrisolvens</i> D1^T by Vincenzo Carbone, Kerri Reilly, Carrie Sang, Linley R. Schofield, William J. Kelly, Ron S. Ronimus, Graeme T. Attwood, Nikola Palevich

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FUNCTIONAL BEVERAGES CONTAINING PECTIN BASED ON SPINACH by Natalia Sergeevna Limareva, Lyudmila Vladimirovna Donchenko

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PECTIN ACTIVITY IN RESPECT OF CHOLERIC VIBRION BIOFILMS by N. A. Selyanskaya, L. A. Yegiazaryan, S. N. Golovin, E. G. Potiyevskiy, L. M. Verkina, N. G. Zheleznyak

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Administration of Apis cerana cerana melittin gene-encapsulated pectin for breast cancer therapy: an investigation of a new anti-cancer agent by Esmaeil Alibeigi, Arsham Azari Dehkordi, Milad Asadian, Abbas Doosti, Tohid Piri-Gharaghie

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Changes in biochemical characteristics related to firmness during fruit development of pepper (Capsicum annuum L.) by J. Cheng, Huo-lin Shen, X. Yang, S. Yu, L. Yuan, Z. Sun, X. Sun

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Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage by Yuliya V. Frolova, Roman V. Sobolev, Varuzhan A. Sarkisyan, Alla A. Kochetkova

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Physicochemical properties of vegetable leather made from broccoli stems (Brassica oleracea var. italica) with the addition of pectin by Safinta Nurindra Rahmadhia, Ummu Nur Saadah, Ali Jebreen

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USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION by Sanjarovsckay N.S., Sokol N.V.

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Pectin oligosaccharides glycosylation modification reduced the sensitization of shrimp tropomyosin by regulating cytokines expression and Th1/Th2 immune balance by Mengya Zhao, Chunyu Wu, Jing Liu, Xinian Li, Zhenpeng Gao, Xin Yang, Di Liu, Fangyu Long

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Functional Confectionery Products: Development of Production Process by Pozdnyakova O., Egushova E., Tyshchenko E.

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Formulation of Alginate- and Pectin-Based Beads Encapsulating Trichoderma for Sustainable and Efficient Agriculture by Atália Inocêncio Ngulela, Zohra Bengharez, Imene Slamani, Selma Mahboubi

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Mucilicious methods: Navigating the tools developed to Arabidopsis Seed Coat Mucilage analysis by Susana Saez-Aguayo, Dayan Sanhueza, Vicente Jara, Benjamin Galleguillos, Alfonso Gonzalo de la Rubia, Asier Largo-Gosens, Adrian Moreno

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Impact of extraction techniques and processing conditions on pectin and antioxidant recovery from mango peels by Margaret James, Samuel Imathiu, Søren B. Engelsen, Willis Owino

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Optimization of Pectin Extraction Process from Albedo of Citrus Lemon (Citrus limon) Using Ultrasonic Method by Fitry Filianty, Rachma Nur Alifia, Tri Yuliana, Asep Yusuf, Selly Harnesa Putri

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Karakterisasi Pektin yang Diekstraksi dari Kulit Pisang Ambon Hijau (Musa acuminata Colla) dengan Spektroskopi FT-IR dan Analisis Kemometrik by Renny Indrawati, Olivia Laura Nitte, Yuyun Yuniati

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Safety evaluation of the food enzyme pectinesterase from the genetically modified Aspergillus niger strain PME by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira deSousa, Yi Liu, Sandra Rainieri, Andrew Chesson

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Enzymatic Extraction of Hawthorn Pectin Under Ultrahigh Pressure: Optimization and Characterization by Zheng Ye, Qiaoshuang Lu, Dihu Lv, Chun Yang

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