HEAT-TREATMENTS AND TEXTURE AND PECTINS OF RED TART CHERRIES

被引：0

作者：

VANBUREN, JP ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1203 / 1205

页数：3

共 18 条

[1]

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[3]

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

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SMIT, CJB .

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[5]

DOESBURG J. J., 1957, Journal of the Science of Food and Agriculture, V8, P206, DOI 10.1002/jsfa.2740080403

[6] MEASUREMENT OF PLANT PECTIC SUBSTANCES - REACTION OF HYDROXYLAMINE WITH PECTINIC ACIDS - CHEMICAL STUDIES AND HISTOCHEMICAL ESTIMATION OF THE DEGREE OF ESTERIFICATION OF PECTIC SUBSTANCES IN FRUIT [J].

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REEVE, RM ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (01) :34-38

[7]

GEE MILDRED, 1957, FOOD RES, V22, P300

[8]

GEE MILDRED, 1958, FOOD RES, V23, P72

[9]

HOOGZAND C, 1961, FOOD TECHNOL-CHICAGO, V15, P160

[10] ROLE OF PECTIN METHYLESTERASE IN FIRMNESS OF CANNED TOMATOES [J].

HSU, CP ;

DESHPAND.SN ;

DESROSIE.NW .

JOURNAL OF FOOD SCIENCE, 1965, 30 (04) :583-&

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