Please use this identifier to cite or link to this item:
http://reini.utcv.edu.mx:80/handle/123456789/1048| Title: | Study of gelling effect of low methoxyl pectins in presence of different types and concentrations of calcium ions |
| Keywords: | Nanotecnología |
| Issue Date: | 2018 |
| Publisher: | Universidad Tecnológica del Centro de Veracruz |
| Abstract: | "Pectins are a class of complex polysaccharides (homopolymer) found in the cell walls of higher plants, as in apple pulp and citrus peel. They can be of two types: high methoxylation and low methoxylation, the latter gel in the presence of calcium ions. The objective of this work was to study the formation of gels with low methoxyl pectins using different calcium ions (citrate, carbonate and calcium chloride) at different concentrations (0, 50, 100 and 150 mg/L)..." |
| metadata.dc.identifier.*: | http://reini.utcv.edu.mx:80/handle/123456789/1048 |
| metadata.dc.language: | spa |
| Appears in Collections: | Documentos presentados en conferencias |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Study of gelling effect of low methoxyl pectins in presence of different type.pdf | 79.72 kB | Adobe PDF | View/Open |
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