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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 2, 2017

17

11.

Philip G. Crandall, Louise Wicker. Pectin Internal Gel Strength: Theory, Measurement, and Methodology. Final

Report of the IFT Committee, Pectin Standartization.

Food Technology

. 1959, V. 13, pp. 496–506.

12.

Kukin

M.Yu

. Izuchenie vliyaniya tekhnologicheskih rezhimov na vyhod i srednyuyu molekulyarnuyu massu

vysokoehterificirovannogo pektina iz netradicionnogo syr'ya – klyukvy [Researching of the technological modes

influence on the yield and the average molecular weight of high esterificated pectin from nonconventional raw

materials – cranberry].

Proceeding of the X International scientific and practical conference of young

scientists and specialists of Branch of Agricultural Sciences RAS

(Moscow, October 27, 2016). Moscow, The

Gorbatov’s All-Russian Meat Research Institute, pp. 192–195.

13.

Cerevitinov F.V.

Himiya i tovarovedenie svezhih plodov i ovoshchej

[Chemistry and merchandising of fresh

fruits and vegetables]. Moscow, Gostorgizdat Publ., 1949, V. 1, 619 p.

14.

Kristensen Jan O.S.

Uluchshennyi sposob obrabotki rastitel'nogo materiala, soderzhashchego pektin

[Improved method of processing vegetable material, containing pectin]. Patent RF, no. 2336280. 2008.

15.

Yang Xiaoming, Yang Jianming, Yang Wei

Technology for extracting pectin from premna microphylla turca

.

Patent China, no. 105622777. 2016.

Статья поступила в редакцию 17.04.2017

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