The investigation of technological conditions of pectin withdrwal from potato and study of its structure pectin
Дата
2013
Автори
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The optimum conditions for extraction of pectin from potato pulp. Studied the physicochemical properties of potato pectin. Using infrared spectroscopy structure of potato pectin extracted using enzyme preparations and without pretreatment enzymes
Опис
Ключові слова
гідроліз, ІЧ-спектроскопія, пектин, картопляна мезга, гидролиз, ИК-спектроскопия, кафедра технології цукру і підготовки води, картофельная мезга, hydrolysis, IR spectroscopy, pectin, potato pulp
Бібліографічний опис
Pastukh, A. The investigation of technological conditions of pectin withdrwal from potato and study of its structure pectin / Н. Pastukh, O. Grabovska // The Second North and East European Congress on Food, 26-29 May 2013. - Kyiv, 2013. - Р. 271.