Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity
Abstract The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academia Brasileira de Ciências
2023-12-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000701009&lng=en&tlng=en |