| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542575 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠We produced a reduced-sugar pomegranate juice jelly added with pomegranate peel (PE). ⺠Guar, xanthan and tragacanth gums and aqueous PE extract were used. ⺠The combination of three gums presented the better rheological behaviour. ⺠The addition of PE increased the antioxidant content and activity. ⺠PE did not affect the physical, rheological and sensory properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Janeth Ventura, Francisco Alarcón-Aguilar, Rubén Roman-Ramos, EfraÃn Campos-Sepulveda, Maria L. Reyes-Vega, V. Daniel Boone-Villa, Edgar Iván Jasso-Villagómez, Cristóbal N. Aguilar,