Gelling temperature determination in pectin-based systems

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 153-163

  Bøttger, Lasse ^a   Christensen, Steen Højgaard ^a   Stapelfeldt, Henrik ^a  

^a CP Kelco Headquarters   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ESTERS; FRUITS; GELATION;

BREAKING STRENGTH; BUFFER CAPACITY; FRUIT PROCESSING; GELLING TEMPERATURE; LOW ESTER PECTINS; PROCESSING CONDITION; REPRODUCIBILITIES; SOLIDS CONTENT;

ESTERIFICATION;

EID: 80055007792     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (6)

1. Joseph, G.H. and Baier, W.E., J. Food Science, 1948.
2. Hinton C.L., J.S.F.A., 1950.
3. Olliver, M. et al, The Analyst, 1957.
4. Olliver, M. et al, J. Sci. Fd. Agric., 1957.
5. Krag-Andersen, S. and Soderberg, J.R., Gums and Stabilisers for the Food Industry 6, Philips, G.O., Williams, P.A. and Wedlock, D.J. (eds.) Oxford University Press Publishers (1992), pp. 117-120.
6. Krag-Andersen, S. and Soderberg, J.R., Gums and Stabilisers for the Food Industry 6, Philips, G.O., Williams, P.A. and Wedlock, D.J. (eds.) Oxford University Press Publishers (1992), pp 295-301.