Linked Life Data

10907234

Source:http://linkedlifedata.com/resource/pubmed/id/10907234

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2000-8-24
pubmed:abstractText
Novel, healthy, value-added restructured fruit products meet consumer demand for an improved diet containing increasing amounts of fruit. As primary ingredients, fruit purees promise to provide new outlets for visually imperfect fruit or fruit that is too small for the fresh or canned markets. Generally these new product forms require a texturizing agent such as alginate to control the functional properties of the final restructured fruit products. Traditional alginate and pectin gel systems are reviewed in this manuscript as are mixed gel systems. Recent research results describing the production and properties of novel restructured products containing high-guluronic alginate and peach puree without any additional calcium or sugar source are reviewed. Effects of fruit/alginate interactions on gel formation conditions and texture profile results are evaluated.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0027-769X
pubmed:author
pubmed:issnType
Print
pubmed:volume
44
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
152-7
pubmed:dateRevised
2009-11-11
pubmed:meshHeading
pubmed:year
2000
pubmed:articleTitle
Fruit-alginate interactions in novel restructured products.
pubmed:affiliation
Università degli Studi di Perugia, Istituto di Industrie Agrarie, Italy.
pubmed:publicationType
Journal Article, Review