Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams

BACKGROUND: Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced...

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Detalles Bibliográficos
Autores principales: Muñoz‐Almagro, Nerea, Garrido‐Galand, Sara, Taladrid, Diego, Moreno‐Arribas, M. Victoria, Villamiel, Mar, Montilla, Antonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9540613/
https://www.ncbi.nlm.nih.gov/pubmed/35470899
http://dx.doi.org/10.1002/jsfa.11948

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9540613/
https://www.ncbi.nlm.nih.gov/pubmed/35470899
http://dx.doi.org/10.1002/jsfa.11948

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