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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Veröffentlicht in:	BMC chemistry 2013-07, Vol.7 (1), p.121-121, Article 121
Hauptverfasser:	Poiana, Mariana-Atena, Munteanu, Melania-Florina, Bordean, Despina-Maria, Gligor, Ramona, Alexa, Ersilia
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biocompatibility Chemistry Chemistry and Materials Science Chemistry/Food Science Color Density Dosage Food Science Pectin Post-processing Research Article Stability
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