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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...

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Principais autores: Elena Bartkiene, Egle Zokaityte, Paulina Zavistanaviciute, Ernestas Mockus, Darius Cernauskas, Modestas Ruzauskas, Ernesta Tolpeznikaite, Raquel P. F. Guiné
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-09-01
Serier:Foods
Fag:
nutraceutical chewing candy
apple juice
fermentation
lactic acid bacteria
antimicrobial properties
volatile compounds
Online adgang:https://www.mdpi.com/2304-8158/10/10/2329
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