Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods

DOI

10.2991/aer.k.200202.033How to use a DOI?

Keywords

grape pomace, pectin, etherification degree, free carboxyl groups, methoxyl component, acetyl groups

Abstract

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.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - 10.2991/aer.k.200202.033
ID  - Limareva2020
ER  -