Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the...

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Detalles Bibliográficos
Autores principales: Zokaityte, Egle, Lele, Vita, Starkute, Vytaute, Zavistanaviciute, Paulina, Cernauskas, Darius, Klupsaite, Dovile, Ruzauskas, Modestas, Alisauskaite, Juste, Baltrusaitytė, Alma, Dapsas, Mantvydas, Siriakovaite, Karolina, Trunce, Simonas, Guiné, Raquel P. F., Viskelis, Pranas, Steibliene, Vesta, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695030/
https://www.ncbi.nlm.nih.gov/pubmed/33172204
http://dx.doi.org/10.3390/foods9111620

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695030/
https://www.ncbi.nlm.nih.gov/pubmed/33172204
http://dx.doi.org/10.3390/foods9111620

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