Studies on the Manufacture of Low Methoxyl Pectin. Part II

NMR and Rheological Studies of the Calcium Induced Gelation Process in Aqueous Low Methoxyl Pectin Solutions

The H NMR relaxometry in combination with water proton spin–spin relaxation time measurements and rheometry have been applied to study the ionic gelation of 1% w/w aqueous low methoxyl pectin solution induced by divalent Ca cations from a calcium chloride solution. The model-free approach to the analysis of H NMR relaxometry data has been used to separate the information on the static (β) and d...

a study on the effectiveness of task types (noticing-reformulation) on iranian low intermediate efl learners’ retention of collocations

چکیده پژوهش شبه تجربی حاضر به بررسی بکارگیری تمارین کلاسی که برانگیزنده آگاهی و توجه آگاهانه به همایندها بعنوان بخشی از یک دوره ی مکالمه زبان خارجی در یکی از آموزشگاه های زبان انگلیسی ایران است می پردازد.

Lxxiv. Studies on Pectin

Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels.

Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre sh...

Effect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit

Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound.  Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two typ...