Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams-Reference-Cited by-同舟云学术

Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams

Published:2022-05-13 Issue:13 Volume:102 Page:5957-5964
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Muñoz‐Almagro Nerea¹,Garrido‐Galand Sara¹,Taladrid Diego²,Moreno‐Arribas M. Victoria²,Villamiel Mar¹^ORCID,Montilla Antonia¹^ORCID

Affiliation:

1. Grupo de Química y Funcionalidad de Carbohidratos y Derivados Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás Cabrera Madrid Spain

2. Grupo de Biotecnología Enológica Aplicada Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás Cabrera Madrid Spain

Funder

Ministry of Economy

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11948

Reference25 articles.

1. Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

2. Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization