| Title |
Juodųjų serbentų produktų cheminės sudėties ir reologinių savybių įvertinimas / |
| Translation of Title |
Evaluation of chemical composition and reological characteristics of black currant products. |
| Authors |
Rubinskienė, Marina ; Speičienė, Vilma ; Leskauskaitė, Daiva ; Viškelis, Pranas |
| Full Text |
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| Is Part of |
Sodininkystė ir daržininkystė : Lietuvos sodininkystės ir daržininkystės instituto ir Lietuvos žemės ūkio universiteto mokslo darbai.. Kaunas : LSDI. 2005, t. 24(2), p. 29-42.. ISSN 0236-4212 |
| Keywords [eng] |
Biochemical composition ; Jam ; Black currants ; Viscosity ; Syneresis ; Frozen berries ; Cultivars |
| Abstract [eng] |
At the Laboratory of Biochemistry and Technology of Lithuanian Horticulture Institute black currant (cv. Joninių, Almių, Vakarių, Minaj Šmyriov, Ojebyn, Titania, Ben Alder, Ben More, Ben Tirran) berries, jams made from them and frozen berries, rubbed through a sieve with different amount of sugar, were investigated in 2000-2002. Reological characteristics of products were investigated at the Laboratory of Technology of KTU Food Institute. The influence of plant genotype on the chemical composition of black currant berries and their products was evaluated and reological characteristics of black currant jams and frozen, rubbed through a sieve berries was established. [...]. |
| Published |
Kaunas : LSDI |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
