A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES

Cranberries, lingonberries, blueberries, and food systems based on these berries with different solvents and sugars have been studied. A physicochemical analysis of cranberries, lingonberries, and blueberries has been conducted. Crystalline pectin from cranberries, lingonberries, and blueberries has...

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Bibliographic Details
Published in:Foods and Raw Materials
Main Authors: Salishcheva O.V., Donya D.V.
Format: Article
Language:English
Published: Kemerovo State University 2013-12-01
Subjects:
pectic substances
gelling ability
blueberries
cranberries
lingonberries
rheological properties
complexing ability
Online Access:http://jfrm.ru/?page=archive&jrn=2&article=13

Internet

http://jfrm.ru/?page=archive&jrn=2&article=13

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