In-situ development of a functional prebiotic strawberry preparation

Background Consumers are becoming more conscious about the foods they eat, particularly in terms of sugar and calorie content. In this vein, the food industry has been pressed to offer products with low-sugar and reduced caloric value. The main challenge is keeping rheological and sensory characteri...

Full description

Bibliographic Details
Main Author: Gonçalves, Daniela Alexandra (author)
Other Authors: Gonçalves, Vitor (author), Teixeira, J. A. (author), Nobre, Clarisse (author)
Format: conferenceObject
Language:eng
Published: 2022
Subjects:
Prebiotics
In-situ fermentation
Fructo-oligosaccharides
Fruit preparation
Online Access:http://hdl.handle.net/1822/77010
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/77010

Internet

http://hdl.handle.net/1822/77010

Similar Items