Bibliography

1. United States Standards for Grades of Fruit Preserves (or Jams), 4th ed., Dept. of Agriculture Food Safety and Quality Service, Washington, D.C., Jan. 4, 1980.

2. United States Standards for Grades of Fruit Jelly, 2nd ed., Dept. of Agriculture, Food Safety and Quality Service, Washington, D.C., Sept. 3, 1979.

3. S. A. Angalet, "Evaluation of Voland Stevens LFRA Texture Analyzer for Measuring the Strength of Pectin Sugar Jellies," J. Texture Stud. 17, 87-96 (1986).

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5. U.S. Pat. 4,686,106 (Aug. 11, 1987), R. Ehrlich and R. Cox (to General Foods Corporation).

6. U.S. Pat. 4,800,096 (Jan. 24, 1989), D. DiGiovacchino, R. Carlson, R. Jonas, and S. Marion (to General Foods Corporation).

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15. Continuous Processing Systems, Chilton Food Engineering, Chilton Co., Chicago, 111., 1984, pp. 90-92.

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18. E. C. Nwanekezi and M. Kpolulu, "Characterization of Pectin Substances From Selected Tropical Fruits," Journal of Food Science and Technology India 31, 159-161 (1994).

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20. M. Kratchanova et al., "Extraction of Pectin From Fruit Materials Pretreated in an Electromagnetic Field of Super High Frequency," Carbohydr. Polym. 25, 141-144 (1994).

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