6533b86efe1ef96bd12cb4d3
RESEARCH PRODUCT
Sustainable development of apple snack formulated with blueberry juice and trehalose
Juan Manuel CastagniniSilvia TappiUrszula TylewiczSantina RomaniPietro RocculiMarco Dalla Rosasubject
Geography Planning and DevelopmentTJ807-830Management Monitoring Policy and LawHealth benefitsTD194-195Renewable energy sourcesMatrix (chemical analysis)chemistry.chemical_compoundSustainable developmentDesenvolupament sostenibleGE1-350Food scienceControl sampleConsumidors PreferènciesFlavorEnvironmental effects of industries and plantsMathematical modellingRenewable Energy Sustainability and the EnvironmentIndustrial scaleTrehaloseEnvironmental sciencesFood systemschemistryFood security food quality and human healthAnthocyaninVacuum impregnationBuit Aplicacions industrialsAlimentsProcessing packaging and transportationdescription
Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-08-17 |