pectin造句
61. In this paper a new method of extracting pectin from orange peel is reported.
62. Conclusion:This method is simple and time saving, and it is can be applied to counting bacteria, fungi and saccharomycetes in the bacteria microbial limit tests of colloidal bismuth pectin.
63. There was relationship between texture of pickled cowpea and pectin content and composition.
64. As to the maximal amplitude ( ma ) pectin was higher than dextron.
65. Sugar, corn syrup, corn starch, glucose, pectin, malt sugar, sorbic acid potassium and etc.
66. The cytoplasm and intercellular fluid can be extracted from enzyme hydrolyzed cellulosic material and pectin, then the laminarin can be obtained via separation and purification.
67. Extraction technology of pectin from Akebia trifoliate koiaz peels was studied by acid in this study.
68. You can use pectin and gelatin powder instead of agar - agar.
69. Sucrose, Glucose (corn) Pectin, Lenactmentic Acid, Natural Flavor, Citric Acid, Soy Lecithin, color added (annatto) and Fumaric Acid.
70. The influence of experimental conditions, which were taking the pectin out by means of soaking the sugar-beet bagasse with dilute hydrochloric acid liquid was studied.
71. Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.
72. GLUCOSE - FRUCTOSE SYRUP , WATER, SUGAR , ACETIC ACID , SALT , GELLING AGENT : PECTIN, DRIED MINT , COLOURS: COPPER CHLOROPHYLLIN, TUMERIC, CITRIC ACID, SPEARMINT OIL.
73. The most suitable conditions for pectin production by protopectinase were achieved as follows.
74. By - products include essential oils, pectin, candied peel, orange marmalade, and stock feed.
75. The goal of retting is to bring about decomposition of the pectin.
76. In addition, apples contain pectin, which helps to lower cholesterol.
77. There were much high esterified pectin the, which caused cloudy and sediment of Prunus mume juice.
78. Results showed that the mineral element content was abundant in ocimum basilicum. Nutrient components were also including suitable vitamin C, protein, fat and pectin, etc.
79. When the same dosage was applied to Cerasus Humilis jam, the yield of juice increases 12%, and the content of pectin decreases 76.7%.
79. Wish you will loveand make progress everyday!
80. Pectin, the major component in the middle lamella and primary cell wall of higher plants, has a great impact on the viscosity and turbidity of fruit juices.
81. With the increase of sucrose content, low methoxyl pectin solution viscosity index also increased, meantime found that the pectin solution has become increasingly thick, gradually decreased mobility.
82. The results indicate that more than 97% of calcium ions lie in pectin, which affect retting greatly.
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