INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN

Journal of Texture Studies

Volumn 19, Issue 1, 1988, Pages 15-25

  VAN BUREN, J P ^a   KEAN, W P ^a   WILKISON, M ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0007784160     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1988.tb00921.x     Document Type: Article

References (17)

1. Carbohydrate interference and its correction in pectin analysis using the m‐hydroxydiphenyl method
2. Effects of salts on the viscosity of pectinic acid solutions
3. Investigations on high‐methoxyl pectins by potentiometry and viscometry
4. Complexing of calcium and magnesium by cell wall fractions and organic acids
5. Hydrophobic interactions in gelation of high methoxyl pectins
6. Influence of residue sequence on chain association in calcium pectate gels
7. Ester content and jelly pH influences on the grade of pectins
8. Effects of salts added after cooking on the texture of canned snap beans
9. Effect of K fertilization and addition of salts on the texture of canned snap bean pods
10. On the conformational stability of globular proteins
11. Models for junction zones in pectinic acid and calcium pectate gels