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Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides
The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (w/w) did not significantly alter the quality...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7193321/ https://www.ncbi.nlm.nih.gov/pubmed/32373726 http://dx.doi.org/10.1016/j.heliyon.2020.e03769 |