Effect of pomace drying on apple pectin

LWT

Volumn 35, Issue 3, 2002, Pages 216-221

  Constenla, D ^a   Ponce, A G ^a   Lozano, J E ^a  

^a PLAPIQUI UNS CONICET   (Argentina)

Author keywords

Drying; Pectin; Pomace

Indexed keywords

MALUS X DOMESTICA;

EID: 0036039621     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0841     Document Type: Article

References (20)

1. Measurement of gelpoint temperature and modulus in pectin gels
2. Extraction of pectin from sugar-beet pulp and intrinsic viscosity-molecular weight relationship of pectin solutions
3. Determining setting temperature of high-methoxyl pectin gels
4. Evaluation of some methods for isolation of pectin from apple pomace
5. New method for quantitative determination of uronic acids
6. Effect of drying on pectin made from lime and lemon pomace
7. Viscoelastic properties of food hydrocolloid dispersions
8. Rheological study into the aging process of HMP/sucrose aqueous gels
9. Rheological behavior of food gel systems
10. Viscoelastic properties of food gels
11. Some factors affecting the pectin grade of apple pomace
12. Pectin standardization
13. Hydrophobic interaction in the gelation of high methoxyl pectins
14. The chemistry of high-methoxyl pectins
15. Design of a semi-continuous drier for vegetables
16. Pectin content of lime and lemon peel as extracted by nitric acid
17. Complex pectins: Structure elucidation using enzymes