Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam
Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investigate the influence of different types of calcium s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2020-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13907 |