PECTIN SUBSTANCES FROM GRAPE PRESSES AS AN IMPORTANT COMPONENT OF FUNCTIONAL FOOD RECIPES

This article presents the results of a comparative analysis of the properties of pectin substances contained in industrial grape varieties grown in the southern regions of Russia for wine production. The studies have shown that grape pomace is a valuable source of pectins that can be used to create functional food products.

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Published
2025-05-28
DOI
https://doi.org/10.37539/250410.2025.31.29.010
Primary Topic
Microbial Metabolites in Food Biotechnology
Type
article
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article

PECTIN SUBSTANCES FROM GRAPE PRESSES AS AN IMPORTANT COMPONENT OF FUNCTIONAL FOOD RECIPES

Alexey Alekseevich Vasiliev
Microbial Metabolites in Food Biotechnology
article

PECTIN SUBSTANCES FROM GRAPE PRESSES AS AN IMPORTANT COMPONENT OF FUNCTIONAL FOOD RECIPES

Alexey Alekseevich Vasiliev
article en

Abstract

This article presents the results of a comparative analysis of the properties of pectin substances contained in industrial grape varieties grown in the southern regions of Russia for wine production. The studies have shown that grape pomace is a valuable source of pectins that can be used to create functional food products.

Kuban State Agrarian University (RU)
Openalex Percentile: Top 86%
Microbial Metabolites in Food Biotechnology
DOISourceOpenAlex
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PECTIN SUBSTANCES FROM GRAPE PRESSES AS AN IMPORTANT COMPONENT OF FUNCTIONAL FOOD RECIPES — Alexey Alekseevich Vasiliev · (2025) | TGRS Research Map | TGRS