Fruit softening is a defining trait of ripening, yet the molecular processes that control texture remain incompletely understood. This study reveals a ...

Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists. By ...

Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.

Fruit softening is a defining trait of ripening, yet the molecular processes that control texture remain incompletely ...

Pectin, a natural and nontoxic acidic polysaccharide, is widely found in the primary cell wall and inner layer of terrestrial higher plants. The main domains of pectin are homogalacturonan and ...