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Isolement de la pectine à partir de l’écorce de mangue Kesar à l’aide d’une résine échangeuse de cations

Isolement de la pectine à partir de l’écorce de mangue Kesar à l’aide d’une résine échangeuse de cations

Foram Chaudhari / Hina Bhatu / Paresh Davara

61,67 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786207884162
61,67 €
IVA incluido
Disponible

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Sobre IBD

La mangue est le seul fruit qui peut être utilisé par l’industrie de transformation à différents stades de sa croissance, de son développement, de sa maturité et de son mûrissement. Dans l’industrie alimentaire, la pectine a été largement utilisée comme agent épaississant, gélifiant et émulsifiant pour les confitures, les gelées, les boissons non alcoolisées, les jus de fruits, les desserts et les produits laitiers. Elle est également utile dans les applications médicales, où elle aide à réduire le taux de cholestérol sérique, à éliminer le fer des métaux lourds du corps, à stabiliser la pression artérielle et la fonction intestinale, ainsi qu’à réduire le poids.

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Otros libros del autor

  • Isolierung von Pektin aus der Schale der Kesar-Mango unter Verwendung von Kationenaustauschharzen
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  • Isolamento della pectina dalla buccia di mango Kesar mediante resina a scambio cationico
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