Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to ev...

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Detalles Bibliográficos
Autores principales: Castagnini, Juan Manuel, Tappi, Silvia, Tylewicz, Urszula, Laghi, Luca, Rocculi, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909109/
https://www.ncbi.nlm.nih.gov/pubmed/35267364
http://dx.doi.org/10.3390/foods11050731

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909109/
https://www.ncbi.nlm.nih.gov/pubmed/35267364
http://dx.doi.org/10.3390/foods11050731

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