摘要
介绍了果胶的理化性质,并结合国内外多年的研究成果,综述了果胶制备的各种方法以及优缺点、果胶的应用和展望。探讨开发出合理的生产工艺,充分利用我国丰富的果胶资源,实现其合理开发利用,必将产生积极的经济效益。
The physical and chemical properties of pectin was introduced. The advantages and disadvantages of the various methods for preparation of pectin, the pectin application and prospects are summarized based on the researches home and abroad Empolder rational producing technology to made use of sufficient pectin resource reasonably, then there will be positive economic effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期240-243,247,共5页
Science and Technology of Food Industry
基金
广东省科技攻关计划(2006B40101013)
关键词
果胶
提取
应用
pectin
preparation
application
