Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer ac...

詳細記述

書誌詳細

出版年:	Future Foods
主要な著者:	Pedro M. Silva, Miguel A. Cerqueira, Lorenzo Pastrana, Manuel A. Coimbra, Antonio A. Vicente, Filip Van Bockstaele, Daylan Tzompa-Sosa, Koen Dewettinck
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-12-01
主題:	Sensory analysis Bakery products Emulsification Resveratrol
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2666833524001643