The potential of peapods as food thickeners

Author:

Taylor Andrew J.,Pritchard Susan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference8 articles.

1. Production and Processing of Peas and Other Vegetables Ministry of Agriculture, Fisheries and Food, London, 1979.

2. California Fruit Growers Exchange, UK Patent 472 974 (1937).

3. ; ; UK Patent 1 525 123 (1978a).

4. Potential use of fruit waste containingin vivo De-esterified pectin as a thickener in canned products

5. THE GRADING OF LOW-ESTER PECTIN FOR USE IN DESSERT GELS

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1. Food thickening agents: Sources, chemistry, properties and applications - A review;International Journal of Gastronomy and Food Science;2022-03

2. The xylose-rich pectins from pea hulls;International Journal of Biological Macromolecules;1997-08

3. Phytelephas aequatorialis (arecaceae) in human and animal nutrition;Economic Botany;1993-10

4. In-situ pectin de-esterification of alkali-treated fruit waste materials;Journal of the Science of Food and Agriculture;1989

5. A study of factors affecting in-situ De-esterification of mango (Mangifera indica) pectin;Journal of the Science of Food and Agriculture;1988

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