Study of the process of gelling of apple mass
- Authors: Begieva M.B.1, Kambarov M.A.1, Paritov A.Y.1, Kharayev A.M.1, Begieva M.K.1
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Affiliations:
- Kabardino-Balkarian State University named after Kh. M. Berbekov
- Issue: Vol 15, No 2 (2025)
- Pages: 42-46
- Section: Chemistry
- URL: https://ogarev-online.ru/2221-7789/article/view/351113
- ID: 351113
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Abstract
The results of the study of the biochemical composition of the apple mass of the Golden Delicious and Idared varieties grown in the Kabardino-Balkarian Republic, before and after long-term storage (six months or more), at a temperature of +2–5 C are discussed. The processes of gelation and the possibility of obtaining gelatinous products with functional properties, taking into account the shelf life of the products and poststorage effects are studied. The content of vitamin C and pectin substances before and after long-term storage (six months or more) are determined.
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About the authors
Madina Bilyalovna Begieva
Kabardino-Balkarian State University named after Kh. M. Berbekov
Author for correspondence.
Email: madibeg@mail.ru
Professor of the Department of Organic Chemistry and High-Molecular Compounds at the Institute of Mathematics and Natural Sciences, Doctor of Chemistry, Associate Professor Russian Federation
Muzafar Amonovich Kambarov
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Highly qualified specialist in the development and implementation of oil and gas projects. Russian Federation
Anzor Yurievich Paritov
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Candidate of Biological Sciences, Associate Professor Russian Federation
Arsen Mukhamedovich Kharayev
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Doctor of Chemistry, Professor Russian Federation
Milana Khazritovna Begieva
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Russian Federation
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