Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, die...

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Bibliographic Details
Main Authors: Juana Fernández-López, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María Estrella Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, José Angel Pérez-Álvarez
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Plants
Subjects:
vegetable
soups
bioactive compounds
convenience foods
healthy foods
innovation
Online Access:https://www.mdpi.com/2223-7747/9/12/1769

Internet

https://www.mdpi.com/2223-7747/9/12/1769

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