Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Chemistry Central Journal

Volumn 7, Issue 1, 2013, Pages

  Poiana, Mariana Atena ^a   Munteanu, Melania Florina ^b   Bordean, Despina Maria ^a   Gligor, Ramona ^b   Alexa, Ersilia ^a  

^a BANAT S UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

^b VASILE GOLDIS WESTERN UNIVERSITY OF ARAD   (Romania)

Author keywords

Blackberry jams; FRAP; Monomeric anthocyanins; Pectin; Polymeric color; Total phenolics

Indexed keywords

EID: 84880086336     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/1752-153X-7-121     Document Type: Article

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