苹果也含有丰富的果胶、纤维，纤维具有较高容量，能吸收水分和完善规律性。
Apples are also rich in pectin, a fiber that has a high capacity to absorb water and improve regularity.
为此，可以在食谱里加一些高果胶的水果，比如苹果、红醋栗或柠檬汁。
You can usually provide this by including high-pectin fruits such as apples, redcurrants or lemon juice in your recipe.
苹果是果胶的极好来源。
事实上，要是一天吃两三个苹果，就会摄入大量的果胶，大量的果胶会导致人体胆固醇含量下降。
In fact, eating two to three apples per day results in decreased cholesterol levels due to the fruit's rich pectin content.
苹果含有丰害的果胶以及可溶性纤维，可以减少胆固醇。
Apples are rich in pectin, a soluble fiber that has been shown to reduce cholesterol.
载于苹果中的果胶限制细胞对脂肪的吸收，加上这是一个自然的可溶性纤维，这始终是好的，所以下次你觉得所有都很适合自己时，就捉住一个看起来最好的苹果给自己（我们爱富士！）
(SWEET!) Plus it's a naturally soluble fiber, which is always good. So next time you feel all snacky, grab whichever apple looks best to you (we love Fujis!).
至于如何解释苹果的这些益处，研究人员在水果中选出两类化合物：一种名叫果胶的碳水化合物和一组多酚类的抗氧化物。
As for what might explain the apples' beneficial effects, researchers singled out two compounds found in the fruit: a carbohydrate known as pectin and a class of antioxidants known as polyphenols.
苹果还含有一种称为果胶的可溶性纤维，它可以帮助你降低血液胆固醇水平同时可以保持你的消化道健康。
Apples also contain a form of soluble fiber called pectin that can help you to lower blood cholesterol levels and keep the digestive system healthy.
这时可以用吃完的苹果核，果核中的果胶可以有效去油。
Can use eat an apple core at this moment, the pectin in the stone of the fruit can effective to oil.
它富含维生素、苹果酸、果胶、纤维素、钙、磷、铁等多种物质。
It is abundant in vitamins, apple acid, sugar, calcium, phosphorus, and iron, etc.
苹果中富含果胶，这种可溶性的膳食纤维有助于减少人体对于胆固醇的吸收，同时加快了人体的消耗而不是储存这种蜡质的胆固醇。
Apples are rich in pectin, a soluble fiber, which blocks cholesterol absorption in the gut and encourages the body to use, rather than store, the waxy stuff.
冷藏期间，热处理苹果的硬度较高，其可溶性果胶低于对照组，而不溶性果胶含量高于对照。
Firmness of heated fruits were much higher, soluble pectin content were lower and insoluble pectin content were higher than control.
用从苹果中提取的蛋白和果胶，加入绿原酸和儿茶素， 组成模拟体系；
Simulated system was made by adding chlorogenic acid and catechin to both protein and pectin extracted from apple.
果蔬植物纤维，玉米粉，苹果粉，果糖，柑橘果胶，果寡糖，芦荟。
Fruit and Vegetable Fiber, Corn Powder, Apple Power, Fructose, Citrus Pectin, Fructooligosaccharides, Aloe Vera.
研究了不同时期的苹果渣内果胶含量、果胶提取率及其它的指标的变化。
The influence of oven drying and air drying was compared, and the gels variation of pectin which was conserved for different periods was measured.
探索开发新的植物资源提取果胶，为开发功能性食品原料提供新资源，期望为提高苹果梨生产资源的利用率和社会经济效益做出贡献。
In order to development a new resource to extract pectin and provide ingredients for functional food so that these could improve the utilization of Pingguoli and contribute to economic benefits.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
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