IMPROVED METHOD FOR PREPARATION OF FRUIT-SIMULATING ALGINATE GELS

被引：9

作者：

PELAEZ, C

KAREL, M

机构：

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1981年 / 5卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1981.tb00622.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：63 / 81

页数：19

共 13 条

[1]

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[3]

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[5] FABRICATION, CHARACTERIZATION, AND MODIFICATION OF TEXTURE OF CALCIUM ALGINATE GELS [J].

LUH, N ;

FLINK, JM ;

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :976-981

[6] SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION [J].

LUH, N ;

KAREL, M ;

FLINK, JM .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :89-93

[7]

MCDOWELL RH, 1975, CHEM IND, V9, P391

[8]

MCDOWELL RH, 1974, PROPERTIES ALGINATES, P1

[9]

REES DA, 1972, CHEM IND, V16, P630

[10]

Sneath M. E., 1975, U. S. Patent, Patent No. 3922360

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