Consumer Acceptance of <i>Royal Gala</i> Apple Snacks Produced by Sun, Oven and Commercial Drying Methods: A Physicochemical and Sensory Perspective

Drying conditions can markedly reshape the sensory and functional quality of fruit snacks and, ultimately, consumer acceptance. This study compares <i>Royal Gala</i> dried apple snacks produced by indirect sun drying (SDA), oven drying (ODA) and two commercial drying methods (CCA and CFA) using an i...

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Autors principals:	Lisete Fernandes, Pedro B. Tavares, José R. Fernandes, Alice Vilela, Fernando M. Nunes, Carla Gonçalves
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-02-01
Col·lecció:	Foods
Matèries:	<i>Royal Gala</i> dried apples physicochemical properties sensory attributes CATA test
Accés en línia:	https://www.mdpi.com/2304-8158/15/4/762
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