Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Zaytseva | Food systems

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Zaytseva L.V., Mazukabzova E.V., Bogachuk M.N. Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze. Food systems. 2023;6(1):117-125. (In Russ.) https://doi.org/10.21323/2618-9771-2023-6-1-117-125

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

L. V. Zaytseva
All-Russian Scientific Research Institute of Confectionery Industry
Russian Federation

Larisa V. Zaytseva, Doctor of Technical Sciences, Candidate of Chemical Sciences, Head of the Technology Department

20/3, Elektrozavodskaya str., Moscow, 107023

Tel.: +7–495–962–17–48

E. V. Mazukabzova
All-Russian Scientific Research Institute of Confectionery Industry
Russian Federation

Ella V. Mazukabzova, Researcher, Technology Department

20/3, Elektrozavodskaya str., Moscow, 107023

Tel.: +7–495–962–17–48

M. N. Bogachuk
Federal Research Centre for Nutrition, Biotechnology and Food Safety
Russian Federation

Maria N. Bogachuk, Candidate of Pharmaceutical Sciences, Researcher, Laboratory «Food Chemistry»

2/14, Ustinsky passage, Moscow, 109240

Tel.: +7–495–698–57–36

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