FORMULATION AND CHARACTERISTICS OF LOW-ESTER GELS FROM SUNFLOWER PECTIN

被引：15

作者：

KIM, WJ ^{[1
]}

SOSULSKI, F ^{[1
]}

CAMPBELL, SJ ^{[1
]}

机构：

[1] AGR CANADA,RES STN,SASKATOON S7N 0X2,SASKATCHEWAN,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02408.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：746 / 749

页数：4

共 17 条

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[2] GRADING OF LOW-ESTER PECTIN FOR USE IN DESSERT GELS [J].

BLACK, SA ;

SMIT, CJB .

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[3] CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES [J].

CHANG, YS ;

SMIT, CJB .

JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :646-648

[4]

DOESBURG JJ, 1965, PECTIN SUBSTANCES FR

[5]

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

[6]

KERTESZ ZI, 1951, PECTIN SUBSTANCES, P130

[7]

KIM WJ, 1976, THESIS U GEORGIA

[8] DISTRIBUTION AND COMPOSITION OF PECTINS IN SUNFLOWER PLANTS [J].

LIN, MJY ;

SOSULSKI, FW ;

HUMBERT, ES ;

DOWNEY, RK .

CANADIAN JOURNAL OF PLANT SCIENCE, 1975, 55 (02) :507-513

[9] EXTRACTION OF PECTINS FROM SUNFLOWER HEADS [J].

LIN, MJY ;

HUMBERT, ES ;

SOSULSKI, FW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (02) :70-74

[10]

LIN MJY, CAN I FOOD SCI TECHN

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