'Pectin' diaporamas de présentation

PENGGUNAAN BAHAN TAMBAHAN MAKANAN (BTM) PADA PROSES PENGOLAHAN PANGAN

PENGGUNAAN BAHAN TAMBAHAN MAKANAN (BTM) PADA PROSES PENGOLAHAN PANGAN. Teknologi Pengolahan Hasil Pertanian Oleh : M. Nurcholis STP.MP. content. Food Coloring. 1. Food Flavoring. 2. Gelatinizing Agent. 3. Food Emulsifier. 4. 6. Surface Active Agent. Food Antioxidant. Antimicrobial.

1.51k views • 61 slides

Carbohydrates

601 views • 44 slides

FOOD CHEMISTRY

FOOD CHEMISTRY. BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE), PDF (USA) PONDICHERRY UNIVERSITY IV lecture 10/August/2012. Goals. Pectin structure Pectin ingredients Applications of Pectin in food industry Different Gum structure

1.58k views • 41 slides

FOOD CHEMISTRY

FOOD CHEMISTRY. BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE), PDF (USA) PONDICHERRY UNIVERSITY IV lecture 10/August/2012. Goals. Pectin structure Pectin ingredients Applications of Pectin in food industry Different Gum structure

1.02k views • 41 slides

Cell and Molec

Cell and Molec. Extracellular Matrix. Extracellular Matrix. An interconnected network of macromolecules secreted by the cells In most tissues, fibroblast cells are primarily responsible for secreting the extracellular matrix. Examples E.M.

551 views • 38 slides

Jellied Products

Jellied Products. Jelly, Jam, Preserves, Conserves and Marmalades. Overview. Jellied products Ingredients in jellied products Equipment and supplies Basic steps. Jellied Products. Jelly, jam, preserves, conserves, marmalades Most preserved by sugar Characteristics vary with fruit

484 views • 32 slides

Jellied Products

Jellied Products. Jelly, Jam, Preserves, Conserves and Marmalades. Overview. Jellied products Ingredients in jellied products Equipment and supplies Basic steps. Jellied Products. Jelly, jam, preserves, conserves, marmalades Most preserved by sugar Characteristics vary with fruit

387 views • 32 slides

Making Jams and Jellies Freezing Fruits and Vegetables

Making Jams and Jellies Freezing Fruits and Vegetables. Lunch & Learn 12 noon to 1 pm June 4, 2012. Making Jams, Jellies & Fruit Preserves. Delicious fruits at the peak of ripeness- time to make fruit spreads Start with the right ingredients:

528 views • 22 slides

Adjusting to the Gluten Free Lifestyle

Adjusting to the Gluten Free Lifestyle. Margaret Roberts CDN 1605 October 31, 2011. What is Celiac disease?. Damages lining of small intestine Prevents small intestine from absorbing parts of food Genetic disorder

322 views • 21 slides

Biochemistry Lab

Biochemistry Lab. Dr. Grossoehme grossoehmen@winthrop.edu Lab Lecture: Monday 12:30-1:20 Sims 113C Lab Section: Wednesday 2-5 Sims 303 chem.winthrop.edu. Lab Introduction. Biochemistry is multidisciplinary by nature Organic Chemistry: chemical reactions drive biology. Fact.

404 views • 20 slides

Superfoods For Stress Management

Superfoods For Stress Management. By Louise Martin GCC Fitness & Wellness. Fight or Flight Response. Heart Rate Blood Pressure Cholesterol Muscles Digestion Immune System. What Can Food Do?. Boost Immune System Reduce Cholesterol Reduce Blood Pressure Combat Cancer

237 views • 15 slides

Jams & Chutney Making

Jams & Chutney Making. By Philip Shaw www.fork-2-plate.co.uk 07968 215469. Introduction. Jams & chutneys. I am Philip Shaw & I work at fork-2-plate, teaching sustainability for food. I have a background in catering and make a lot of jams chutneys and jellies for my own consumption.

362 views • 12 slides

Biofuel from pectin-rich biomass

294 views • 12 slides

By-product Utilization in Potato

By-product Utilization in Potato. Next. By-product Utilization in Potato. Introduction. Potato is one of the most important staple crops for human consumption along with wheat, rice and corn.

377 views • 11 slides

Pectin Market to Grow at a CAGR of 4.6% by 2026

166 views • 11 slides

Global Pectin Market Share, Size, Trends and Forecast 2017-2022

The global pectin market has witnessed a positive growth over the past few years. This can be attributed to the increasing use of pectin in food and beverage industry, particularly in drinkable and spoonable yogurts. To get more infromation about the market, please visit @ http://www.imarcgroup.com/pectin-technical-material-market-report Contact Us IMARC Group USA: 1-631-791-1145 Email: sales@imarcgroup.com Website: http://www.imarcgroup.com Follow us on twitter : @imarcglobal

103 views • 9 slides

Pectin Market: Rising Investments On R&D To Anticipates High Growth

Geographically, North America dominated the pectin market and Asia Pacific is projected to have the fastest growth.

127 views • 9 slides

Pectin Transitions during Growth and Development of Bael (Aegle Marmelos (L.) Correa) Fruit

Quantitative and qualitative changes in the pectin fractions of two bael selections (CISH B-1 and CISH B-2) were estimated during fruit development between 150 and 345 days after fruit set (DAFS). The fruits were evaluated for alcohol insoluble solids (AIS), three pectin fractions (water, ammonium oxalate and alkali soluble), total soluble solids (TSS) and titratable acidity. An increase in TSS and titratable acidity in both the bael selections was noticed with the advancement of fruit development. Initially, Alcohol insoluble solids decreased during 150 to 210 DAFS, followed by a significant increase up to 335 DAFS, which decreased finally in fruits of CISH B-1 and CISH B-2 harvested at 345 DAFS. The total pectin did not change significantly throughout the growth period. The water-soluble pectin decreased initially in both the selections and increased significantly thereafter. However, alkalisoluble pectin showed an increasing trend initially and then decreased with the advancement of maturity in both the selections. The ammonium oxalate-soluble fraction of pectin remained low throughout the growth period in both the selections. The transition of pectin fractions (increase in water-soluble pectin and decrease in alkali-soluble pectin) in these two bael selections indicated that harvest maturity was attained around 300 DAFS.

100 views • 9 slides

Fruit Pectin Market Expected to Expand at a Steady CAGR through 2027

117 views • 7 slides

Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel

This study extracted pectin from the fruit peels of Mangifera indica Linn. Indian Mango sold in Catarman. The Mango fruit peels pectin has greenish light brown color, sweet dry smell odor and coarse texture. The 0.5 pectin solution has pH of 4, acidic and is soluble in water but insoluble in both hexane and chloroform reagents. Extracted pectin has 280u00c2u00b0C to 284u00c2u00b0C high melting point and gelling point of 32u00c2u00b0C in 10min. The glucose content of extracted pectin is 2 and few from chloride ions. Extracted pectin is comparable in terms of odor, texture, solubility and glucose content to commercial pectin but quit incomparable in color, pH, melting point, gelling point and chloride ion test. Aurelia Jane Jatap | Melinda C. Getalado "Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25180.pdf Paper URL: https://www.ijtsrd.com/engineering/agricultural-engineering/25180/extraction-of-pectin-from-mangifera-indica-linn-indian-mango-fruit-peel/aurelia-jane-jatap

40 views • 3 slides