Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes

This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycin...

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Hlavní autoři:	Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Natália Soares Janzantti, Roberto Da Silva, Ellen Silva Lago-Vanzela, Sergio Gómez-Alonso
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-11-01
Edice:	Molecules
Témata:	Brazilian hybrid grape HPLC-DAD-ESI-MS<sup>n</sup> natural snacks rate-all-that-apply anthocyanins flavonols
On-line přístup:	https://www.mdpi.com/1420-3049/29/21/5205
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!