A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering thei...

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Detalles Bibliográficos
Autores principales: Nistor, Oana Viorela, Mocanu, Gabriel Danut, Andronoiu, Doina Georgeta, Barbu, Viorica Vasilica, Ceclu, Liliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319178/
https://www.ncbi.nlm.nih.gov/pubmed/35885281
http://dx.doi.org/10.3390/foods11142038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319178/
https://www.ncbi.nlm.nih.gov/pubmed/35885281
http://dx.doi.org/10.3390/foods11142038

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