pectin

noun

1. 果胶
   a substance similar to sugar that forms in fruit that is ready to eat, and is used to make jam/jelly firm as it is cooked

1. 果胶
   Pectin is a substance that is found in fruit. It is used when making jam to help it become firm.

1. Pectin& Pectin is a form of soluble fiber than lowers both blood pressure and glucose levels.
   果胶&果胶是一种可溶纤维能降低血压和葡萄糖水平。
2. The application of different levels of propylene glycol alginate ( PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
   研究了海藻酸丙二醇酯（PGA）、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
3. Study on the Extraction and Purification of Polyphenols and Pectin from the Banana Peel
   香蕉皮中多酚和果胶物质分步提取纯化的工艺研究
4. Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach
   冷藏方式对桃采后果胶含量和β-半乳糖苷酶活性的影响
5. The tannic acid containing organic substances such as a base convergence, pectin content can absorb toxins.
   其中含有的鞣酸、有机碱等物质具有收敛作用，所含果胶可吸收毒素。
6. These pretreatments seemed to stabilize the vascular tissue and to affect pectin, protein and structural carbohydrate.
   这些预处理似乎稳定血管组织，并影响果胶，蛋白质和碳水化合物结构。
7. Microwave-assisted Extraction of Pectin from Orange Peel
   微波辅助提取橘皮果胶的优化条件研究
8. Compared with direct-heating extraction, Mae can shorten extracting duration and improve yield and quality of pectin.
   与直接加热提取法比较，微波协同提取能大大缩短提取时间，提高果胶产率和质量。
9. Study on the Relation between Pectin Content and Brittleness of Low Salt Pickled Mustard Tuber by Lactic Acid Bacteria
   乳酸菌低盐腌制榨菜脆性与果胶含量的关系研究
10. Study on the Decolorization of Pectin Liquid Extracted from Apple Pomace by Resin Adsorption
    树脂吸附法对苹果渣果胶提取液脱色的研究
11. The experimental group was treated with omeprazole, and control group were treated with colloidal bismuth pectin.
    实验组施加奥美拉唑加以治疗，对照组施用胶体果胶铋加以治疗。
12. Pectinase is widely used in juice production and wine brew fields owing to its ability for degrading pectin.
    果胶酶能降解果胶质，在果汁制造、果酒酿造等方面有着广泛应用。
13. Its fruit contains a lot of pectin and vitamins, fruit after the water swelling, can absorb a variety of chemical substances.
    它的果实中含有大量的果胶和维生素，果实吸水膨胀后，能吸附多种化学物质。
14. The processing technique in extracting pectin from haw was studied.
    试验研究了从山楂果实中提取果胶的工艺。
15. Study of extraction technology of pectin from banana peel by ultrasonic wave
    超声波法提取香蕉皮中果胶的工艺研究
16. The pumpkin pectin was obtained by alcohol precipitation after ultrafiltration.
    本试验采用超滤浓缩后乙醇沉淀制备南瓜果胶。
17. Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol.
    柑桔类植物的果实表皮中富含胶质、纤维素和多聚糖，这些成分能够被转化为糖，经发酵后再变成酒精。
18. Study of Extraction Technology of Naringin and Pectin from Pomelo Peel
    柚皮中同时提取柚皮甙和果胶工艺研究
19. Study on the structure, monosaccharide composition and stability of apple pectin
    苹果果胶的结构、单糖组分和稳定性研究
20. The Research on Pectin Extraction from Wet Apple Pomace
    湿苹果渣中提取果胶工艺条件的研究
21. This material includes cellulose, hemicelluloses, pectin, and lignin.
    它包括纤维素、半纤维素、果胶和木质素。
22. The pectic substances can be classed protopectins, pectins and pectin acids.
    果胶物质分成原生质果胶，果胶和果胶酸。
23. Pectin: Any of a class of carbohydrates found in certain plant cell walls and tissues.
    果胶：一类存在于某些植物细胞壁与组织内的水溶性碳水化合物。
24. Kinetics of Acid and Ultrasonic Extraction on Carrot Pectin
    酸法和超声波法提取胡萝卜果胶动力学
25. Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.
    目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
26. The technological parameters for extracting pectin from Chinese gooseberry pomace by salting-out method was studied.
    以猕猴桃皮渣为原料，研究盐析法提取猕猴桃皮渣中的果胶的工艺条件。
27. Study on Microwave-assisted Extraction of Pectin Apple Pomace
    微波辅助提取苹果渣中高酯果胶的研究
28. Sugar, corn syrup, corn starch, glucose, pectin, malt sugar, sorbic acid potassium and etc.
    玉米浆、玉米淀粉、葡萄糖、果胶、麦芽糖、山梨酸钾等。
29. In this article, the precipitation conditions of extracting pectin from appleresidue by salting out were discussed.
    探讨了以苹果渣为原料用盐析法提取果胶的工艺条件。
30. Limiting flux during the ultrafiltration of citrus pectin was investigated.
    研究了柠檬果胶超滤时极限透过率规律。

noun

1. any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables