SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIES

METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTIN ^a

POVL E. CHRISTENSEN · Journal of Food Science · 1954 · 60 citations

Agriculture, Chemical Engineering, Food Science +11

Relation between the solubilization of pectin and the fate of organic acids during maturation of apples

J. J. Doesburg · Journal of the Science of Food and Agriculture · 1957 · 51 citations

Agriculture, Biochemistry, Food Science +16

Pectin Studies Relation of Combining Weight to Other Properties of Commercial Pectins

A. G. Olsen, Reinhold F. Stuewer, Ellis R. Fehlberg et al. · Industrial & Engineering Chemistry · 1939 · 34 citations

Agriculture, Chemistry, Food Science +10

The quantitative basis of pectin jelly formation in relation to <i>p</i>H conditions

C. L. Hinton · Biochemical Journal · 1940 · 25 citations · Full text

Agriculture, Biochemistry, Food Science +6

The setting temperature of pectin jellies

C. L. Hinton · Journal of the Science of Food and Agriculture · 1950 · 23 citations

Agriculture, Food Science, Food Engineering +12