Improving pectin technology.
The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasoni...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
PANCHEV, I. [verfasserIn] KIRCHEV, N. [verfasserIn] KRATCHANOV, C. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1988 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 23(1988), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:23 ; year:1988 ; number:4 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.1988.tb00587.x |
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10.1111/j.1365-2621.1988.tb00587.x doi (DE-627)NLEJ239422503 DE-627 ger DE-627 rakwb PANCHEV, I. verfasserin aut Improving pectin technology. Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Apple pectin KIRCHEV, N. verfasserin aut KRATCHANOV, C. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 23(1988), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:23 year:1988 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb00587.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 1988 4 0 |
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10.1111/j.1365-2621.1988.tb00587.x doi (DE-627)NLEJ239422503 DE-627 ger DE-627 rakwb PANCHEV, I. verfasserin aut Improving pectin technology. Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Apple pectin KIRCHEV, N. verfasserin aut KRATCHANOV, C. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 23(1988), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:23 year:1988 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb00587.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 1988 4 0 |
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10.1111/j.1365-2621.1988.tb00587.x doi (DE-627)NLEJ239422503 DE-627 ger DE-627 rakwb PANCHEV, I. verfasserin aut Improving pectin technology. Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Apple pectin KIRCHEV, N. verfasserin aut KRATCHANOV, C. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 23(1988), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:23 year:1988 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb00587.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 1988 4 0 |
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10.1111/j.1365-2621.1988.tb00587.x doi (DE-627)NLEJ239422503 DE-627 ger DE-627 rakwb PANCHEV, I. verfasserin aut Improving pectin technology. Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Apple pectin KIRCHEV, N. verfasserin aut KRATCHANOV, C. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 23(1988), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:23 year:1988 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb00587.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 1988 4 0 |
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10.1111/j.1365-2621.1988.tb00587.x doi (DE-627)NLEJ239422503 DE-627 ger DE-627 rakwb PANCHEV, I. verfasserin aut Improving pectin technology. Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Apple pectin KIRCHEV, N. verfasserin aut KRATCHANOV, C. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 23(1988), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:23 year:1988 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb00587.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 23 1988 4 0 |
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The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated. |
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