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The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only sl...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443819/ https://ncbi.nlm.nih.gov/pubmed/30996428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03658-0 |
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