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Ultrafiltration of Citrus Pectin and Its Characterisation (CROSBI ID 464965)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Konja, Gordana ; Hoagland, P.D. ; Clauss, Ekkehard ; Levaj, Branka Ultrafiltration of Citrus Pectin and Its Characterisation // Tehnologija-Hrana-Zdravje / Biotehniška fakulteta Ljubljana (ur.). Društvo živilskih in prehranskih strokovnh delavcev Slovenije, 1996. str. 193-193-x

Podaci o odgovornosti

Konja, Gordana ; Hoagland, P.D. ; Clauss, Ekkehard ; Levaj, Branka

engleski

Ultrafiltration of Citrus Pectin and Its Characterisation

Today hydrocolloids have an enormous range of appliction in different segments of the food industry as agents which impart or improve rheological properties, especially of viscous, viscoclastic and elastic foods. Pectin obtained from citrus peel is one of the most valuable hydrocolloids for the food industry. The lenght and number of the galacturonan units, the degree of methyl esterification and the composition and lenght of neutral sugar side chains all contribute to the heterogeneity of pectin and are, in general, characteristic of pectin from different sources. Additional heterogeneity can be introduced into pectin by disaggregation, ester hydrolysis, beta-elimination and loss of side chains during extraction from plant cell walls. During pectin production, ultrafiltration is used to purify and concentrate the pectin extract. The results of the characterization of citrus pectin subjected to concentration by plate ultrafiltration and hollow fibre ultrafiltration processes are presented.

ultrafiltration; pectin; citrus fruits

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Podaci o prilogu

193-193-x.

1996.

objavljeno

Podaci o matičnoj publikaciji

Tehnologija-Hrana-Zdravje

Biotehniška fakulteta Ljubljana

Društvo živilskih in prehranskih strokovnh delavcev Slovenije

Podaci o skupu

1. Slovenski kongres o hrani in prehrani z mednarodno udeležbo

predavanje

21.04.1996-25.04.1996

Ljubljana, Slovenija

Povezanost rada

nije evidentirano