This research aimed to: a) explore how to produce fruit gels of consistent quality using cornelian cherry and different gelling agents, b) assess the nutritional and sensory qualities of the gels, and c) analyze their phenolic composition and antioxidant activity. Agar and pectin were tested as gelling agents to modify gel consistency. To achieve h...

By Božana Odžaković, Vanja Ćupina, Slavica Grujić, Staniša Latinović, Zoran Kukrić