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Pectin. Its manufacture and uses.

Tandon, G. L. (1951) Pectin. Its manufacture and uses. Indian Food Packer, 5 (12). 7-10, 27.

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Abstract

Pectin is present chiefly in fruit and vegetable pulp. It is so distributed all through the tissues of fruits and vegetables thll,t it lingers in the pomace mainly in the insoluble carbohydrate portion or "maru" even after the juice has been extracted.

Item Type: Article
Uncontrolled Keywords: pectin, apple pomace, citrus residues, manufacture, uses
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2013 05:51
Last Modified: 01 May 2013 05:57
URI: http://ir.cftri.com/id/eprint/2847

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