کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099190 | 1082674 | 2010 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions](/preview/png/2099190.png)
چکیده انگلیسی
Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The characteristics of the final gel depend on many factors, especially the food system composition (e.g. pectin concentration, pH, soluble solids) and the chemical fine structure of pectin. Detailed insight into how these variables affect gel properties allows fine-tuning of gel characteristics in order to meet the functionality required for each individual food application. This review focuses specifically on pectin–calcium gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 21, Issue 5, May 2010, Pages 219–228
Journal: Trends in Food Science & Technology - Volume 21, Issue 5, May 2010, Pages 219–228
نویسندگان
Ilse Fraeye, Thomas Duvetter, Eugénie Doungla, Ann Van Loey, Marc Hendrickx,