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  • noun

Words related to pectin

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables

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References in periodicals archive ?
12] are being used in several conventional industrial processes, such as textile, paper industries [24] coffee and tea fermentation [10], oil extraction [37], pretreatment of industrial wastewater from vegetable food processing industries containing pectic material [43], and processing and degumming of plant fibers.
Intercellular pectic protuberances in plants: their structure and taxonomic significance.
Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts.
Screening studies indicated that few dietary sources including pectic polysaccharides from swallow root (SR) and carrot (CR) expressed potent galectin-3 inhibitory property better than citrus pectin, which had been the only source that has been demonstrated with galectin-3 inhibitory property.
This study of pectin, one of the most complex macromolecules in nature, is intended for researchers and food specialist who need to learn about health modulating activities of pectin fractions, current spectroscopic techniques, the interaction of pectins with proteins and the genomics of pectic enzymes.
If you are using a fruit that has pectin in it, like blackberries or currants, you should definitely add pectic enzyme.
2007) or to cation exchange with weak acid groups such as pectic and other uronic acids present in the cell walls (Cooper 1991).
The thermal treatments commercially used to inactivate pectic enzymes and secure microbially safe orange juice often cause off-flavor and a loss of nutrients from the product.
Elicitation of lignin biosynthesis and isoperoxidase activity by pectic fragments in suspension cultures of castor bean.
Pectic, not previously supplied by Cerestar, is a natural hydrocolloid that is extracted primarily from Citrus peels, such as lemons, limes or oranges.
Work is under way to find new, cost-effective methods to extract pectic prebiotics from orange peel, a low-value, abundantly available processing byproduct.
European scientists are addressing the problem by extracting from the waste and enhancing the quality of commercially valuable onion oil, fructooligosaccharides, pectic polysaccharides and low-lignin dietary fiber for use in texturally sensitive foods.
For this reason, since the middle of the present century, efforts have been made to develop methods for its utilization as a raw material for the production of feeds, beverages, vinegar, biogas, caffeine, pectin, pectic enzymes, protein, and compost.