The use of sodium pectate as a thickener in canned foods
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb00822.x/fullpdf
Reference8 articles.
1. Splitting of pectin chain molecules in neutral solutions
2. Report of the Committee for the Revision of the Nomenclature of Pectic Substances
3. Calcium ion activity in solutions of calcium pectinate
4. RHEOLOGICAL PROPERTIES OF ALGINATE GELS
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. CRUDE PECTATE GELLING AGENTS IN HEAT PROCESSED FOODS;Upgrading Waste for Feeds and Food;1983
2. The potential of peapods as food thickeners;Journal of the Science of Food and Agriculture;1982-04
3. Intramolecular distribution of carboxyl groups in low methoxyl pectins — A review;Carbohydrate Polymers;1982-01
4. Potential use of fruit waste containingin vivo De-esterified pectin as a thickener in canned products;Journal of the Science of Food and Agriculture;1980-12
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