Abstract:The paper describes the potential of the use of pectin with a low degree of esterification as a matrix for encapsulation of rowanberry powder. Using pectin with a low degree of esterification allowed to increase the antioxidant activity of the powder on 12.5% and its bioflavonoids content on 27% in comparison to previously obtained results and showed the possibility of improving of nutritional value of curd desserts where the powder can be used as a functional food ingredient in amount of 14%. It is also shown… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.