Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach

This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a...

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Detalles Bibliográficos
Autores principales: Lacivita, Valentina, Incoronato, Anna Lucia, Conte, Amalia, Del Nobile, Matteo Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231101/
https://www.ncbi.nlm.nih.gov/pubmed/34208320
http://dx.doi.org/10.3390/foods10061359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231101/
https://www.ncbi.nlm.nih.gov/pubmed/34208320
http://dx.doi.org/10.3390/foods10061359

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