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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd.
2022
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| Materias: | |
| 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 |