
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:format>application/pdf</dc:format>
  <dc:format>1539800 bytes</dc:format>
  <dc:subject xml:lang="eng">black raspberry, functional food, low-sugar product</dc:subject>
  <dc:description xml:lang="eng">ABSTRACT
Black raspberry (Rubus occidentalis) is a rich source of anthocyanins, particularly
cyanidin derivatives, along with ellagitannins [1]. A renewed interest in black raspberry,
not only for its unique flavor but also for characteristics associated with health and
sensory quality in preparation of functional food is notable [2]. Creation of low-sugar black
raspberry products, such as jellies with refined sugar substitutes, is one direction of
functional food production.</dc:description>
  <dc:type>info:eu-repo/semantics/conferenceProceedings</dc:type>
  <dc:title xml:lang="eng">From traditional to functional jelly formulations: Utilization of black raspberry pomace extract</dc:title>
  <dc:language>eng</dc:language>
  <dc:date>2026</dc:date>
  <dc:rights>http://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:creator>Popović-Đorđević, Jelena</dc:creator>
  <dc:creator>Šavikin, Katarina</dc:creator>
  <dc:creator>Tomić, Nikola</dc:creator>
  <dc:creator id="https://orcid.org/0000-0003-2042-0056">Nedić, Olgica</dc:creator>
  <dc:identifier>https://phaidrabg.bg.ac.rs/o:39401</dc:identifier>
  <dc:publisher>University of Aveiro, the Department of Chemistry and CICECO-Aveiro Institute of Materials, Portugalija</dc:publisher>
  <dc:source>4th European Symposium on Phytochemicals in Medicine and Food, June 30-July 3, 2026-Aveiro, Portugal, Book of Abstracts</dc:source>
</oai_dc:dc>