Gel composition comprising low-methoxy pectin
作者： Andreea Tolea , Sophie Lagarrigue
DOI:
关键词:
摘要: A composition in the form of a gel for preparing food product, comprising water, flavourings, salt and gelling agents, where agents comprise at least pectin.
lens.org 参考文章(18)
Reginald H. Walter, The Chemistry and technology of pectin Academic Press. ,(1991)
Green Julius, Edward J Schuller, John A Rickert, Borders Bert, Process for preparing a gelled food product and the resulting product ,(1959)
Hans Christian Ambjerg-Pedersen, No and low fat majonnaise compositions ,(1996)
Reginald H. Walter, Polysaccharide Dispersions: Chemistry and Technology in Food ,(1997)
Ian E. Burrows, Keith Buckley, John R. Mitchell, Food binding agent ,(1975)
John Richard Mitchell, Keith Buckley, Pectate gelled food products and method ,(1975)
Marcel Minor, Katrien Maria Jozefa Van Laere, Maria Elisabeth Hermien De Lange, Peter Antonio Navarro Y Koren, Matrix-forming composition containing pectin ,(2002)
Iwao Asai, Kazuro Uchida, Composition for preparing artificial fruit flesh and food product containing the same ,(2002)
Matthias Kuhn, Dieter Kurt Karl Ackermann, Reinhard Kohlus, Chiharu Inoue, Georg Achterkamp, Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum ,(2008)
Matthias Kuhn, Dieter Kurt Karl Ackermann, Reinhard Kohlus, Chiharu Inoue, Georg Achterkamp, Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch ,(2006)