Texas Woman University Food Manufacturing Questions and Definitions
Description
Questions and Definitions:
- List the four different uses of pectin in food manufacturing other than making jelly or jams. Name a food and describe the function of pectin in that food.
- Explain the mechanism of gelation of low methoxyl pectin.
- Explain the importance of understanding the differences between high-methoxyl and low-methoxyl pectin. Why it is necessary that a food scientist understand the pectin differences when designing food items?
- Define the following terms in your own words as they relate to pectin and jelly food science:
A) Galacturonic acid –
B) Demethylation –
C) Protopectin –
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