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Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (<i>Prunus avium</i> L.) and Sour Cherry (<i>Prunus cerasus</i> L.): A Physicochemical and Rheological Approach

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for...

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Principais autores: Evangelia D. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou, Vaios T. Karathanos
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-09-01
Serier:Foods
Fag:
enrichment
bakery products
fruit extract
sour cherry
cherry
Online adgang:https://www.mdpi.com/2304-8158/13/17/2794
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