Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant incre...

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Detalles Bibliográficos
Autores principales: Baiano, Antonietta, Mastromatteo, Marcella, del Nobile, Matteo Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268291/
https://www.ncbi.nlm.nih.gov/pubmed/23014499
http://dx.doi.org/10.3390/molecules171011421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268291/
https://www.ncbi.nlm.nih.gov/pubmed/23014499
http://dx.doi.org/10.3390/molecules171011421

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