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Mendeley readers
| Title |
Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam
|
|---|---|
| Published in |
BMC Chemistry, July 2013
|
| DOI | 10.1186/1752-153x-7-121 |
| Pubmed ID | |
| Authors |
Mariana-Atena Poiana, Melania-Florina Munteanu, Despina-Maria Bordean, Ramona Gligor, Ersilia Alexa |
| Abstract |
In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree of amidation: DA) and doses in response to processing and storage for 1, 3 and 6 months at 20°C. |
Mendeley readers
The data shown below were compiled from readership statistics for 88 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Colombia | 1 | 1% |
| Poland | 1 | 1% |
| Kenya | 1 | 1% |
| Brazil | 1 | 1% |
| Unknown | 84 | 95% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 12 | 14% |
| Student > Master | 11 | 13% |
| Unspecified | 8 | 9% |
| Student > Ph. D. Student | 8 | 9% |
| Student > Doctoral Student | 7 | 8% |
| Other | 16 | 18% |
| Unknown | 26 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 28 | 32% |
| Unspecified | 9 | 10% |
| Engineering | 4 | 5% |
| Biochemistry, Genetics and Molecular Biology | 3 | 3% |
| Immunology and Microbiology | 2 | 2% |
| Other | 12 | 14% |
| Unknown | 30 | 34% |