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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...

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Detalles Bibliográficos
Autores principales:	Dai, Haochen, Leung, Caroline E., Corradini, Maria G., Xiao, Hang, Kinchla, Amanda J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Article
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

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