Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

BACKGROUND: In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices...

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Detalles Bibliográficos
Autores principales: Poiana, Mariana-Atena, Munteanu, Melania-Florina, Bordean, Despina-Maria, Gligor, Ramona, Alexa, Ersilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3718622/
https://www.ncbi.nlm.nih.gov/pubmed/23856382
http://dx.doi.org/10.1186/1752-153X-7-121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3718622/
https://www.ncbi.nlm.nih.gov/pubmed/23856382
http://dx.doi.org/10.1186/1752-153X-7-121

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