Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Pectin was extracted from whole kiwifruit at a mean yield of 0.85%. The analytical properties of the crude kiwifruit pectin extract were compared with those of a commercially available apple pectin. The kiwifruit pectin exhibited a high gelling temperature of 90°C.
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