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Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02%...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620292/ https://www.ncbi.nlm.nih.gov/pubmed/34828866 http://dx.doi.org/10.3390/foods10112586 |