Reformulation of confectionery pectin jelly with Hericium erinaceus water extract.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F23%3A43928029" target="_blank" >RIV/60461373:22310/23:43928029 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/23:43928029
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Reformulation of confectionery pectin jelly with Hericium erinaceus water extract.
Original language description
The producing of a confectionery with the higher benefit is an aim of our experiments.The formulation of confectionery pectin jelly was modified with the Hericium erinaceus 91 water extract to enrich this product with mushroom polysaccharides and phenolic compounds. FTIR spectroscopy was applied to monitor experimental steps and products. Water soluble polysaccharides Hericium erinaceus 99 were characterized by the content of ß-glucan and its composition of monosaccharides. Confectionery pectin jellies were subjected to sensory analysis and their sensory acceptability and elasticity were evaluated.
Czech name
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Czech description
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Project
<a href="/en/project/QK1910209" target="_blank" >QK1910209: Research and development of the medicinal mushroom production in the Czech Republic and their innovative application in functional foods</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 19th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-88307-17-4
ISSN
2336-6796
e-ISSN
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Number of pages
6
Pages from-to
30-35
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Prague
Event date
Nov 8, 2023
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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