The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only sl...

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Detalles Bibliográficos
Autores principales: Samborska, Kinga, Eliasson, Lovisa, Marzec, Agata, Kowalska, Jolanta, Piotrowski, Dariusz, Lenart, Andrzej, Kowalska, Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6443819/
https://www.ncbi.nlm.nih.gov/pubmed/30996428
http://dx.doi.org/10.1007/s13197-019-03658-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6443819/
https://www.ncbi.nlm.nih.gov/pubmed/30996428
http://dx.doi.org/10.1007/s13197-019-03658-0

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