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פותח על ידי קלירמאש פתרונות בע"מ -
Changes in pectic substances in carrots during dehydration with and without blanching
Year:
1991
Source of publication :
Food Chemistry
Authors :
בן-שלום, נח
;
.
לוי, אהרון
;
.
פלאט, דוד
;
.
Volume :
39
Co-Authors:
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
Facilitators :
From page:
1
To page:
12
(
Total pages:
12
)
Abstract:
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.
Note:
Related Files :
article
carrot
cooking
Daucus carota
dehydration
Embryophyta
food storage
higher plant
nonhuman
pectin
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0308-8146(91)90080-8
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19080
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
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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