bazı bitkilerde bulunan beyaz ve şekilsiz bir madde

Turkish - English

Definition of bazı bitkilerde bulunan beyaz ve şekilsiz bir madde in Turkish English dictionary

(Tıp) pectin

A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting)

Apple is rich in pectin and so is often added to other fruits when making jam so it will set.

Substance presint insome fruit, particularly in underripe fruit, that is responsible for the jelling action in james and jellies In wines it stays suspended and causes cloudiness It can be eliminated using pectic enzyme

Found naturally in fruits and vegetables, gelatin-like pectin is used as a thickener in jellies and jams Available in liquid and dry forms

A polysaccharide composed of galacturonic acid subunits, partially esterified with methyl alcohol, and capable of forming a gel Pectin is used as a gelling agent, an emulsifier, and stabilizer Plant tissues contain protopectins cementing the cell walls together As fruit ripens, protopectin breaks down to pectin, and finally to pectic acid under the influence of enzymes Thus over-ripe fruit loses its firmness and becomes soft as the adhesive between the cells breaks down Pectin is the setting agent in jams and jellies The albedo of oranges and lemons, and apple pomace are commercial sources of pectin

a natural substance in ripe fruits, such as apples, that gels when in the right concentration with sugar and acid; available commercially in powdered and liquid forms

A substance which makes jams set - and causes hazes in fruit wines

A substance that makes jams jel

Substance extracted from fruit and vegetables Used to set jellies and jams

{i} carbohydrate substance used in jellies medications and other products

A thickening agent used in the preparation of jams, jellies and preserves Pectin is found in a variety of ripe fruits and vegetables

One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc

Pectin is a natural substance used to thicken jams, jellies, and preserves Pectin is naturally present in fruits, but most don't have enough to jell The alternative is to cook the mixture until it's reduced to the desired consistency Pectin will only work when combined with a specific balance of sugar and acid Recipe: Apple Conserve with Powdered Pectin

Pectin is a substance that is found in fruit. It is used when making jam to help it become firm. a chemical substance that is found in some fruits and is sometimes added to jam and jelly to make it less liquid (pectine, from pektikos ). Any of a class of carbohydrates found in certain plant cell walls and tissues. They are principally composed of a galactose derivative, galacturonic acid. In fruits, pectin keeps the walls of adjacent cells joined together, helping them remain firm and hold their shape. As fruits become overripe, the pectin breaks down to simple sugars that dissolve more readily, so the fruits become soft and lose their shape. Because it forms a thick, gel-like solution when added in small amounts to fruit acids, sugar, and water, pectin is used to make jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries

Carbohydrate, present in cell-wall of plants

Substance present in some fruit, particularly underripe fruit, that is responsible for the jelling action in jams and jellies In wines it stays suspended and causes cloudiness It can be eliminated by using pectic enzyme

found in fruit like apples, this is essential to make jams (jellies) set For fruits low in pectin, you can either add apples or commercially produced pectin

It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

A substance extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting)

Hyphenation

ba·zı bit·ki·ler·de bu·lu·nan be·yaz ve şe·kil·siz bir mad·de