| pectin |
Natural substance found in fruits that makes fruit and sugar mixtures used in jams and jellies set up.
출처: www.allfoodbusiness.com/cooking_terms_opq.html
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| pectin |
A substance in fruit that cause the pulp to set, as when making jams.
출처: thefoody.com/glossary/glossaryp.html
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| pectin |
A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the fnished wine. Fermenting fruitpulps with high pectin content, such as apples, should be treated with pectic enzyme, especially if the pulp is boiled to extract the fruit flavor (boiling releases the pectin, while pectic enzymes destroy it).
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| pectinase |
An enzyme that catalyzes the hydrolysis of pectin molecules.
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| pectin |
A natural substance which is found in fruit, pectin is used as a thickener in making jams and jellies, but it only works properly when mixed with exactly the right amount of sugar and fruit.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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