Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, therma...

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Detalles Bibliográficos
Autores principales: Teslić, Nemanja, Kojić, Jovana, Đermanović, Branislava, Šarić, Ljubiša, Maravić, Nikola, Pestorić, Mladenka, Šarić, Bojana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10294872/
https://www.ncbi.nlm.nih.gov/pubmed/37371964
http://dx.doi.org/10.3390/antiox12061234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10294872/
https://www.ncbi.nlm.nih.gov/pubmed/37371964
http://dx.doi.org/10.3390/antiox12061234

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