1. Because of their high pectin content, quinces jell much more quickly than almost any other fruit.

2. Like pectin, psyllium forms a gel which is not digested or absorbed, thereby increasing the viscosity of the meal.

3. Pectin is removed from clarified juice.

4. This material includes cellulose, hemicelluloses, pectin, and lignin.

5. Jam, and jelly both contain pectin.

6. Thus pectin and glucose has good interaction effect.

7. Sucrose, Glucose (corn) Pectin, Lactic Acid, Natural Flavor, Citric Acid, Soy Lecithin, color added (annatto) and Fumaric Acid.

8. The technology of extracting pectin from apple's pomace with D151H cation resin is studied.

9. Apples contain pectin and more, can be combined with the radioactive element to promote their discharge.

10. In this paper, high methoxyl pectin was made from the mandarin peel, by the method of extracting with dilute hydrochloric acid and precipitating with alcohol.

11. This paper studied the methods of extracting pectin from the cactus by salting-out agent.

12. The pectin in most plants is the high methoxyl pectin, so the low-methoxy pectin has to be prepared by reducing the degree of esterification.

13. The pectic substances can be classed protopectins, pectins and pectin acids.

14. Pectin with high molecular weight can be used to prepare supersonic centrifuge membrane and electric osmotic membrane because of its better gelatification.

15. The technology of extracting pectin from fresh watermelon peel by the salting out method is studied through experiments of orthogonal matrix.

16. The activities of PG(Polygalacturonase), PE(Pectin methylesterase), Cellulase in abscission zone and fruit related to fruit drop after ethrel and TIBA treatment were studied.

17. To be sure of a good set when making the jam, use preserving sugar with added pectin.

18. To be sure of a good set, use preserving sugar with added pectin.

19. Or is blueberries, basically what we did was we used blueberry, sugar and, um, pectin.

20. As tomatoes ripen, an enzyme is produced which causes softening by breaking down the pectin in the cell walls.

21. The cell walls are made up of cellulose and pectin.

22. Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.

23. Ascertain that the optimum HLB value for emulsifying honey is 4.8, and find out that Span60 as emulsifier,(http:///pectin.html) agaragar and pectin as stabilizers have perfect emulsification to honey.

24. Methods The Soxhlet extractor method was adopted for the extraction of pigments, and acid extraction and ethanol precipitation method was used for the preparation of pectin.

25. The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.

26. The technological condition of spray - drying premna microphylla pectin was studied.

27. This all-natural formula makes it easy to get the fiber you need every day by combining psyllium, oat bran and apple pectin in convenient capsules.

28. Deionized water, glycerin, brown rice syrup, barley malt, natural cherry flavor, citric acid, apple pectin, sodium benzoate.

29. AIM: To investigate the synthesis and colon targeted characteristics of pectin ketoprofen prodrug.

30. Commercialization of fresh fruit lemon (Citrus limon), essential oils, concentrated juice, pectin, Limonin and leisure food is an important product of processing lemon.

31. The methyl- esterification reaction of low -methoxyl pectin with methylalcohol by the presence of some catalysts was observed .

32. Purified Water, fructose, honey, guar gum, carob flour, apple pectin, citric acid, sodium benzoate.

33. PME, which is belong to saponifcational enzyme, can randomly hydrolyze the methyl ester bond of pectin.

34. Limiting flux during the ultrafiltration of citrus pectin was investigated.

35. Group analysis of asphalt in BRA suggests that the content of the asphaltine is very high but the pectin content is lower compared with common oil asphalt.

36. Extration of Pectin by protopectinase could be used to reduce the shortcomings in current industry processing of pectin production as well as to stabilize the pectin with high quality.

37. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.

38. This paper is an overview on the research progress of low-ester pectin making using pectinesterase.

39. Fig .3 Yellow apex stage, showing enlarged pectin cavity and chloroplasts, ribosomes disappeared.

40. A new successive process to extract pectin and hesperidin from orange peel is introduced.

41. This paper describes the advance, preparation and application of Low - methoxyl pectin in detail.

42. Addition of 2.5% sodium chloride and amidated low methoxyl (ALM) pectin or 2% sodium chloride, 1% sodium caseinate improved water holding capacity and mechanical properties of products.

43. The purity of two acidic polysaccharides (SA, SB) from ginseng pectin was established by cellulose acetate film electrophoresis and glass-fiber paper electrophoresis.

44. The application of different levels of propylene glycol alginate(PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.

45. As a natural and healthy beverage, tea is rich in polyphenol, theine, aromatic hydrocarbons, carbohydrate, protein, multiple amino acids, vitamins, minerals and pectin.

46. Many products could be developed from apple rejectamenta, such as fiber, pectin, citric acid and so on.

47. The spray-drying technology of pectin liquid extracted from pickled lemon peel and concentrated by ultrafiltration (UF) was studied in the experiment with a small centrifugal spray-dryer.

48. In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.

49. Pectin: Any of a class of carbohydrates found in certain plant cell walls and tissues.

50. Starch and pectin qualitative analyses were negative, the hydrolysis could not be determined precisely.

51. Other Ingredients:Deionized water, glycerin, brown rice syrup, barley malt, natural cherry flavor, citric acid, apple pectin, sodium benzoate.

52. Pectin was extracted from banana peel with different methods and pectin extraction was obtained.

53. The technological parameters for extracting pectin from Chinese gooseberry pomace by salting-out method was studied.

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54. The tannic acid containing organic substances such as a base convergence, pectin content can absorb toxins.

55. OBJECTIVE To investigate the swelling properties and release behavior of model drugs(bovine serum albumin and acemetacin, BSA and ACM) from pectin gel beads.

56. Microwave - assisted extraction ( MAE ) of pectin from shaddock peel was studied with single - factor method and orthogonal method.

57. Low-ester pectin can be made by use of pectinesterase, which is an effective way to solve the shortage of low-ester pectin.

58. In the present study, the cell wall pectin content, CEC of root apices and Al-induced secretion of organic acid anions from roots of 10 triticale cultivars differing in Al resistance were examined.

59. Index on gel time and gel strength - the effect of single-factor test indicated that agar, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.

60. In this paper, high methoxyl pectin was extracted from apple residue by method of acid solution and alcohol precipitation.

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 love and 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.