Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (su...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Josipa Vukoja, Ivana Buljeta, Ivana Ivić, Josip Šimunović, Anita Pichler, Mirela Kopjar
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2021-01-01
الموضوعات:
citrus fiber
blackberries
disaccharides
phenols
color
volatiles
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/10/2/243

الانترنت

https://www.mdpi.com/2304-8158/10/2/243

مواد مشابهة