Fruit jellies.
Series: University of Delaware Agricultural Experiment Station, Bulletin Nos, 136, 144, 149, 160, 168, 187, 204, 216, 234, 246, 272
Publisher: Univ. of Delaware Agricultural Station
Published: 1924
Place of publication: Newark
Language: eng
Number of pages: 13
Subjects: Jelly
Notes: Technical Nos. 3, 7, 8, 10, 12, 15, 18, 23, 28, 31, 40.
Table of contents: value: No. 2. Tarr, L.W. and Baker, G.L.  The rôle of sugar, 1924.- No. 4. Myers, P.B. and Baker, G.L.  The rôle of salts, 1926.-  No. 5. Myers, P.B. and Baker, G.L.  The rôle of pectin.  1. The vicosity and jellying properties of pectin solutions.  2. The extraction of pectin from pectic materials.  3. Effect of temperature upon the extraction of pectin. 4. The physico-chemical properties of pectin, 1927-34.-  No. 9. The rôle of pectin.  5. The enzymic hydrolysis of starch in the presence of pectin in pectin extracts and in apple pomace, 1936.-  No. 10-11. Baker, G.L. and Goodwin, M.W.  The rôle of pectin.  6. Viscosity of dilute pectin solutions as affected by metallis salts and pH.  7. Semethylation of pectin and its effect upon jellying properties, 1939-41.-  No. 12. Baker, G.L. and Goodwin, M.W.  Effect of methyl ester content of pectinates upon gel characteristics at different concentrations of sugar, 1944.-  No. 13. Baker, George L and Woodmansee, C.W.  Grading pectins, 1948.