FUNCTIONAL BEVERAGES CONTAINING PECTIN BASED ON SPINACH

This article is about the development of functional beverages technology based on using spinach with apple and beetroot pectin concentrates

Bibliographic Details
Published in:	Современная наука и инновации
Main Authors:	Natalia Sergeevna Limareva, Lyudmila Vladimirovna Donchenko
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-10-01
Subjects:	пектин пектиновые концентраты пектиносодержащие напитки шпинат технология pectin pectin concentrate beverage containing pectin spinach technology
Online Access:	https://msi.elpub.ru/jour/article/view/1017

Similar Items

THE MODELING OF RECIPES OF BEVERAGES CONTAINING PECTIN BASED ON PUMPKIN JUICE
by: Natalia Sergeevna Limareva, et al.
Published: (2022-10-01)

THE DETERMINATION OF OPTIMAL PARAMETERS OF STERILIZATION OF BEVERAGES CONTAINING PECTIN
by: Natalia Sergeevna Limareva, et al.
Published: (2022-10-01)

CHANGE OF PECTIN SUBSTANCES OF FUNCTIONAL DRINKS DURING TECHNOLOGICAL PROCESSING
by: Natalia Sergeevna Limareva, et al.
Published: (2022-10-01)

DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF PECTIN PRODUCTS FROM GRAPE POMACE OF DIFFERENT VARIETIES
by: Natalia Sergeyevna Limareva, et al.
Published: (2022-10-01)

DETERMINATION OF THE OPTIMAL DOSE AND EXPOSURE TIME FOR ENZYMATIC EXTRACTION OF PECTIN FROM MELONS
by: Z. S. Uikassova, et al.
Published: (2021-01-01)

Development of technology for pectin-containing concentrate of sugar beet pomace to obtain functional products
by: M. T. Velyamov, et al.
Published: (2023-07-01)

Study of functional properties of pectin-containing koumiss
by: B. N. Alibayeva, et al.
Published: (2021-01-01)

Comparative Characterization of Aspergillus Pectin Lyases by Discriminative Substrate Degradation Profiling
by: Birgitte Zeuner, et al.
Published: (2020-07-01)

MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION
by: Babenyshev S.P., et al.
Published: (2015-09-01)

The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
by: Kukin M.
Published: (2018-06-01)

Evaluation of quality indicators of pectin-containing extracts of melons
by: S. Аzimova, et al.
Published: (2021-01-01)

Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages
by: M.R. Santos, et al.
Published: (2023-12-01)

IntegroPectin: A New Citrus Pectin with Uniquely High Biological Activity
by: Rosaria Ciriminna, et al.
Published: (2021-10-01)

Characterization and antioxidant activity of pectin from lemon peels
by: Dambuza Anathi, et al.
Published: (2025-08-01)

KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca]
by: Payung Layuk 1), et al.
Published: (2002-08-01)

Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
by: Jiawei Lin, et al.
Published: (2022-08-01)

Cell wall mechanics and growth control in plants: the role of pectins revisited
by: Herman eHöfte, et al.
Published: (2012-06-01)

High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin
by: Bahareh Sarmadi, et al.
Published: (2022-03-01)

STUDY OF THE GRAPE POMACE OF DIFFERENT VARIETIES AS A RAW MATERIALS FOR THE FUNCTIONAL FOODS PRODUCTION
by: Natalia Sergeevna Limareva, et al.
Published: (2022-10-01)

Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential
by: Talha Bin Emran, et al.
Published: (2022-10-01)

Quanti-qualitative evaluation of pectins in the dietary fibre of 24 foods
by: Mario Bonsembiante, et al.
Published: (2010-01-01)

Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation
by: Dr. Alessandro Presentato, et al.
Published: (2020-05-01)

Therapeutic potential, formulation strategies and cancer treatment applications of ripe papaya pectin (Carica papaya L.): A comprehensive review
by: Hrushikesh Wagh, et al.
Published: (2025-09-01)

Valorization of Orange Peels as a Source of Pectins
by: Vanina A. Guntero, et al.
Published: (2021-11-01)

Optimization of Pectin Extraction from Melon Peel as a New Source of Pectin and Pectin Hydrolysate with Prebiotic Potential
by: Saroya Bilraheem, et al.
Published: (2024-08-01)

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing
by: Wanzhen Zhang, et al.
Published: (2023-01-01)

Pectin Remodeling and Involvement of AtPME3 in the Parasitic Plant–Plant Interaction, <i>Phelipanche ramosa</i>–<i>Arabidospis thaliana</i>
by: Cyril Grandjean, et al.
Published: (2024-08-01)

The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins
by: Diana Gawkowska, et al.
Published: (2019-04-01)

Study of the Mechanical Properties of Gels Formulated with Pectin from Orange Peel
by: Nicolás Mauricio Bogdanoff, et al.
Published: (2023-11-01)

Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage
by: Ran Yan, et al.
Published: (2021-12-01)

Volatile Compounds of Lemon and Grapefruit IntegroPectin
by: Antonino Scurria, et al.
Published: (2020-12-01)

Crystal Structure of the Multidomain Pectin Methylesterase PmeC5 from <i>Butyrivibrio fibrisolvens</i> D1<sup>T</sup>
by: Vincenzo Carbone, et al.
Published: (2025-05-01)

Pectin‐decorated selenium nanoparticles as a nanocarrier of curcumin to achieve enhanced physicochemical and biological properties
by: Yan Wu, et al.
Published: (2019-10-01)

Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying
by: Mayra C. Chalapud, et al.
Published: (2022-05-01)

EFFECT OF MICROWAVE POWER ON QUALITY PARAMETERS OF PECTIN EXTRACTED FROM MANGO PEEL
by: M Assous, et al.
Published: (2007-09-01)

Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage
by: Yanhua Li, et al.
Published: (2018-01-01)

Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature
by: D.J. Wilbanks, et al.
Published: (2022-01-01)

Cell wall pectin and its methyl-esterification in transition zone determine Al resistance in cultivars of pea (Pisum sativum)
by: Xuewen eLi, et al.
Published: (2016-02-01)

Insights into pectin O-acetylation in the plant cell wall: structure, synthesis, and modification
by: Lubana Shahin, et al.
Published: (2023-12-01)

PECTIN ACTIVITY IN RESPECT OF CHOLERIC VIBRION BIOFILMS
by: N. A. Selyanskaya, et al.
Published: (2020-05-01)