Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this stu...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Zokaityte, Egle, Zavistanaviciute, Paulina, Mockus, Ernestas, Cernauskas, Darius, Ruzauskas, Modestas, Tolpeznikaite, Ernesta, Guiné, Raquel P. F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535157/
https://www.ncbi.nlm.nih.gov/pubmed/34681378
http://dx.doi.org/10.3390/foods10102329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535157/
https://www.ncbi.nlm.nih.gov/pubmed/34681378
http://dx.doi.org/10.3390/foods10102329

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