Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic s...

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Detalles Bibliográficos
Autores principales: Osoś, Agata, Jankowska, Patrycja, Drożdżyńska, Agnieszka, Różańska, Maria Barbara, Biegańska-Marecik, Róża, Baranowska, Hanna Maria, Ruszkowska, Millena, Kačániová, Miroslava, Tomkowiak, Agnieszka, Kieliszek, Marek, Kowalczewski, Przemysław Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407217/
https://www.ncbi.nlm.nih.gov/pubmed/36010456
http://dx.doi.org/10.3390/foods11162456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407217/
https://www.ncbi.nlm.nih.gov/pubmed/36010456
http://dx.doi.org/10.3390/foods11162456

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