EFFECT OF DEMETHYLATION PROCEDURES ON QUALITY OF LOW-ESTER PECTINS USED IN DESSERT GELS

被引：25

作者：

BLACK, SA

SMIT, CJB

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02737.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：730 / &

共 17 条

[1]

BLACK S, IN PRESS

[2]

BRYANT EF, 1959, Patent No. 2480710

[3]

DOESBURG JJ, 1965, PECTIC SUBSTANCES FR, P21

[4]

HERI W, 1962, THESIS EIDGENOESSISC

[5]

HILLS CH, 1949, FOOD TECHNOL-CHICAGO, V3, P90

[6]

HILLS CH, 1942, P I FOOD TECHNOL, P47

[7]

JOSEPH GH, 1949, FOOD TECHNOL-CHICAGO, V3, P85

[8]

KERTESZ ZI, 1951, PECTIC SUBSTANCES, P94

[9]

MCCREADY RM, 1944, FOOD IND, V16, P794

[10] KINETICS OF THE DEESTERIFICATION OF PECTIN [J].

MERRILL, RC ;

WEEKS, M .