Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) i...

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Detalles Bibliográficos
Autores principales: Hinestroza-Córdoba, Leidy Indira, Duarte Serna, Stevens, Seguí, Lucía, Barrera, Cristina, Betoret, Noelia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353594/
https://www.ncbi.nlm.nih.gov/pubmed/32498370
http://dx.doi.org/10.3390/foods9060723

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353594/
https://www.ncbi.nlm.nih.gov/pubmed/32498370
http://dx.doi.org/10.3390/foods9060723

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