Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this stu...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Elena Bartkiene, Egle Zokaityte, Paulina Zavistanaviciute, Ernestas Mockus, Darius Cernauskas, Modestas Ruzauskas, Ernesta Tolpeznikaite, Raquel P. F. Guiné
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-09-01
Sarja:	Foods
Aiheet:	nutraceutical chewing candy apple juice fermentation lactic acid bacteria antimicrobial properties volatile compounds
Linkit:	https://www.mdpi.com/2304-8158/10/10/2329
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