Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam

Autor: Zdravko MANEV, Nadezhda PETKOVA

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 88-93 (2020)

Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investi

Externí odkaz: https://doaj.org/article/0ee492440a284094878f601488f6adf8