Tannic acid and protein interact to form soluble and insoluble complexes, and the latter are
favored by a pH near the isoelectric point of the protein and an excess of tannic acid. As the …

A colaborative study was conducted to develop a rapid, simple and reliable procedure for
determining the solubility of food protein products, eg, spray‐dried whey protein concentrate, …

This review is concerned with the chemistry of the major primary cell wall components, pectins,
hemicelluloses and cellulose, under conditions found during the normal handling of fruits …

The colorimetric assay using m‐hydroxydiphenyl for analysis of uronic acids is used to
measure pectins in plant materials because of its relative insensitivity to the presence of …

Pectin substances are complex mixtures of polysaccharides that make up about one third of
the cell-wall dry substance of dicotyledonous and some monocoty-ledonous plants (Hoff and …

Chelator‐soluble pectin was isolated from carrot under mild conditions and used as a model
compound for an investigation of the heat degradation mechanism of pectin in an aqueous …

Carrots (26 varieties) were subjected to two blanching‐in‐water treatments prior to being
canned in the conventional manner. (1) 4‐5 min blanch at 212F, (2) 20–30 min blanch at 165F. …

A strain of Rhizopus oryzae was used in the fermentation. Associated bacteria spoilt the
flavour. The beans must first be cooked and skinned. If the skins remained growth of the mould …

The effect of heating soymilk at 93 and 121C for varying periods was evaluated in weanling
rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking …

As part of a program to reduce the flatulence‐inducing tendency of soy milk, a method for the
enzymatic removal of galacto‐oligosaccharides by means of an enzyme preparation from …