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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2013
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| Materias: | |
| 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 |