Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and...

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Detalles Bibliográficos
Autores principales: Varnaitė, Laurita, Keršienė, Milda, Šipailienė, Aušra, Kazernavičiūtė, Rita, Venskutonis, Petras Rimantas, Leskauskaitė, Daiva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909558/
https://www.ncbi.nlm.nih.gov/pubmed/35267391
http://dx.doi.org/10.3390/foods11050758

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909558/
https://www.ncbi.nlm.nih.gov/pubmed/35267391
http://dx.doi.org/10.3390/foods11050758

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