Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather

A study was conducted to determine the effects of different levels of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology....

Descripción completa

Detalles Bibliográficos
Autores principales: Diamante, Lemuel M., Li, Siwei, Xu, Qianqian, Busch, Janette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302290/
https://www.ncbi.nlm.nih.gov/pubmed/28239127
http://dx.doi.org/10.3390/foods2030430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302290/
https://www.ncbi.nlm.nih.gov/pubmed/28239127
http://dx.doi.org/10.3390/foods2030430

Ejemplares similares