CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES

被引：12

作者：

CHANG, YS ^{[1
]}

SMIT, CJB ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30601

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02834.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：646 / 648

页数：3

共 12 条

[1]

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[2]

DOESBURG JJ, 1965, 25 COMM I RES STOR P

[3]

MCCREADY RM, 1954, FOOD RES, V19, P530

[4]

OWENS HS, 1952, METHODS WESTERN REGI

[5] GELATION PROPERTIES OF PARTIALLY ACETYLATED PECTINS [J].

PIPPEN, EL ;

MCCREADY, RM ;

OWENS, HS .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1950, 72 (02) :813-816

[6]

POSTLMAYR HL, 1956, FOOD TECHNOL-CHICAGO, V10, P618

[7]

PRESSEY R, 1971, J FOOD SCI, V36, P1070

[8]

Schultz T.H., 1965, METHODS CARBOHYDRATE, V5

[9] TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHES [J].

SHEWFELT, AL ;

PAYNTER, VA ;

JEN, JJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (04) :573-&

[10] PROPERTIES OF PECTIN FRACTIONS SEPARATED ON DIETHYLAMINOETHYL-CELLULOSE COLUMNS [J].

SMIT, CJB ;

BRYANT, EF .

JOURNAL OF FOOD SCIENCE, 1967, 32 (02) :197-&

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