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Filtering by: Date issued sim 1968-01-22 Degree Field Food Science and Technology

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Creator:

Arakji, Omar Ahmed

Abstract:

Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this...

Resource Type:

Dissertation