Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods
- https://doi.org/10.2991/aer.k.200202.033How to use a DOI?
- grape pomace, pectin, etherification degree, free carboxyl groups, methoxyl component, acetyl groups
This article presents the results of comparative studies of analytical characteristics of pectin substances in grape pomace depending on the variety. Grape pomace is a wine making secondary raw material. Industrial grape varieties processed for wine production in the southern part of Russia were chosen as the object of research. The results of studies have shown that grape pomace can be considered as a source of pectin for the development of functional nutrition products.
- © 2020, the Authors. Published by Atlantis Press.
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- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Natalia Limareva AU - Lyudmila Donchenko AU - Lyudmila Vlaschik PY - 2020 DA - 2020/02/08 TI - Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods BT - Proceedings of the IV International Scientific and Practical Conference 'Anthropogenic Transformation of Geospace: Nature, Economy, Society' (ATG 2019) PB - Atlantis Press SP - 160 EP - 164 SN - 2352-5401 UR - https://doi.org/10.2991/aer.k.200202.033 DO - https://doi.org/10.2991/aer.k.200202.033 ID - Limareva2020 ER -