Matches in DBpedia 2016-04 for { ?s ?p "Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.Typical firming agents are: Calcium carbonate (E170) Calcium hydrogen sulfite (E227) Calcium citrates (E333) Calcium phosphates (E341) Calcium sulfate (E516) Calcium chloride (E509) Magnesium chloride (E511) Magnesium sulfate (E518) Calcium gluconate (E578) Magnesium gluconate (E580)"@en }
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- Firming_agent abstract "Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.Typical firming agents are: Calcium carbonate (E170) Calcium hydrogen sulfite (E227) Calcium citrates (E333) Calcium phosphates (E341) Calcium sulfate (E516) Calcium chloride (E509) Magnesium chloride (E511) Magnesium sulfate (E518) Calcium gluconate (E578) Magnesium gluconate (E580)".
- Q1408496 abstract "Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.Typical firming agents are: Calcium carbonate (E170) Calcium hydrogen sulfite (E227) Calcium citrates (E333) Calcium phosphates (E341) Calcium sulfate (E516) Calcium chloride (E509) Magnesium chloride (E511) Magnesium sulfate (E518) Calcium gluconate (E578) Magnesium gluconate (E580)".
- Firming_agent comment "Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.Typical firming agents are: Calcium carbonate (E170) Calcium hydrogen sulfite (E227) Calcium citrates (E333) Calcium phosphates (E341) Calcium sulfate (E516) Calcium chloride (E509) Magnesium chloride (E511) Magnesium sulfate (E518) Calcium gluconate (E578) Magnesium gluconate (E580)".
- Q1408496 comment "Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.Typical firming agents are: Calcium carbonate (E170) Calcium hydrogen sulfite (E227) Calcium citrates (E333) Calcium phosphates (E341) Calcium sulfate (E516) Calcium chloride (E509) Magnesium chloride (E511) Magnesium sulfate (E518) Calcium gluconate (E578) Magnesium gluconate (E580)".