Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as...

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Detalles Bibliográficos
Autores principales: Kopjar, Mirela, Ivić, Ivana, Buljeta, Ivana, Ćorković, Ina, Vukoja, Josipa, Šimunović, Josip, Pichler, Anita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400944/
https://www.ncbi.nlm.nih.gov/pubmed/34451685
http://dx.doi.org/10.3390/plants10081640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400944/
https://www.ncbi.nlm.nih.gov/pubmed/34451685
http://dx.doi.org/10.3390/plants10081640

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