חיפוש מתקדם
Food Chemistry
Plat, D., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ben-Shalom, N., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Levi, A., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Changes in the fractions of the pectic substances in carrots were studied after blanching, dehydration and blanching plus dehydration. The water-soluble pectin and EDTA-soluble pectin fractions were studied after ion-exchange chromatography. A different pattern of uronic acids from the column and a different degree of esterification and neutral sugar composition indicated significant changes in both pectic fractions, especially in the EDTA-soluble pectin with the appearance of a new large fraction which had not been there previously. The significant decrease in the total percentage of all the pectic substances after dehydration alone, compared with the decrease caused by blanching plus dehydration, led to the conclusion that controlled blanching contributes to reducing the changes in pectic substances. © 1990.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Changes in pectic substances in carrots during dehydration with and without blanching
39
Plat, D., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ben-Shalom, N., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Levi, A., Department of Food Science, the Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Changes in pectic substances in carrots during dehydration with and without blanching
Changes in the fractions of the pectic substances in carrots were studied after blanching, dehydration and blanching plus dehydration. The water-soluble pectin and EDTA-soluble pectin fractions were studied after ion-exchange chromatography. A different pattern of uronic acids from the column and a different degree of esterification and neutral sugar composition indicated significant changes in both pectic fractions, especially in the EDTA-soluble pectin with the appearance of a new large fraction which had not been there previously. The significant decrease in the total percentage of all the pectic substances after dehydration alone, compared with the decrease caused by blanching plus dehydration, led to the conclusion that controlled blanching contributes to reducing the changes in pectic substances. © 1990.
Scientific Publication
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