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5. STUDY ON THE GELLING PROPERTY OF FICUS PUMILA LINN.SEEDS PECTIN

STUDY ON THE GELLING PROPERTY OF FICUS PUMILA LINN.SEEDS PECTIN

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：liuxinjialo

【摘 要】

：

The Ficus pumila Lima.Seeds pectin is classified as low-methoxyl pectin,The purpose of this study is to investigate the gelling property and gelling mechanism of Ficus pumila Lima.Seeds pectin by usin

【作 者】

：

Ruihong Liang Shuangtong Bi Yu Huang Wei Liu Chengmei Liu 

【机 构】

：

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, CHINA;Sin

【出 处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

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论文部分内容阅读

　　The Ficus pumila Lima.Seeds pectin is classified as low-methoxyl pectin,The purpose of this study is to investigate the gelling property and gelling mechanism of Ficus pumila Lima.Seeds pectin by using LFRA texture analyzer to determine the influence of different factors on gel strength of Ficus pumila Linn.

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