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Oxido-reductive state of jam with reduced saccharose content

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dc.contributor.author PALADI, D.
dc.contributor.author TATAROV, P.
dc.date.accessioned 2019-11-16T11:16:36Z
dc.date.available 2019-11-16T11:16:36Z
dc.date.issued 2016
dc.identifier.citation PALADI, D., TATAROV, P. Oxido-reductive state of jam with reduced saccharose content. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 246-251. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6983
dc.description.abstract Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active compounds, in particular, compounds from the family of polyphenols. The validity of the quality of jam with low sucrose content depends on the oxidoreductive state of antioxidants. The study of stability duration of active antioxidants in those jams composition was examined using Weibull distribution. It has been shown that changing the oxidoreductive state of jam takes place involving chemical compounds of flavonoids class. The stability duration of flavonoids and validity of jam quality is 90 – 160 days depending on the content of antioxidants in fruits. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject jam validity en_US
dc.subject oxido-reductive state en_US
dc.subject antioxidants en_US
dc.title Oxido-reductive state of jam with reduced saccharose content en_US
dc.type Article en_US


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