Influence of pectin-based and modified starch thickeners on the structural characteristics of low-calorie apple jam
Loading...
Files
Date
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Метою дослідження є визначення ефектів загусників на структурні характеристики низькокалорійного яблучного варення. Розроблено технологію варення із яблучного пюре з повним видаленням цукру та з додаванням підсолоджувача.
The aim of the study is to determine the effects of thickeners on the structural characteristics of low-calorie jam. The technology of apple puree jam with complete removal of refined sugar and with the addition of sweetener was studied.
The aim of the study is to determine the effects of thickeners on the structural characteristics of low-calorie jam. The technology of apple puree jam with complete removal of refined sugar and with the addition of sweetener was studied.
Description
Citation
Influence of pectin-based and modified starch thickeners on the structural characteristics of low-calorie apple jam / I. Sylka, O. Nemirich, O. Kyrpichenkova, O. Matyiashchuk, O. Pavliuchenko, J. Furmanova // Ukrainian Journal of Food Science. – 2021. – Vol. 9, Issue 2. – Pp. 111–222.