Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the...

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Autors principals:	Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Darius Cernauskas, Dovile Klupsaite, Modestas Ruzauskas, Juste Alisauskaite, Alma Baltrusaitytė, Mantvydas Dapsas, Karolina Siriakovaite, Simonas Trunce, Raquel P. F. Guiné, Pranas Viskelis, Vesta Steibliene, Elena Bartkiene
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-11-01
Col·lecció:	Foods
Matèries:	beverages milk permeate wheat bran fruit/berry by-products antimicrobial properties antioxidant properties
Accés en línia:	https://www.mdpi.com/2304-8158/9/11/1620
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