Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Purpose – Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated. Design/methodology/approach – Th...

Full description

Bibliographic Details
Main Author: Lopez, Ma. Michelle L. (author)
Other Authors: Morais, Rui M.S.C. (author), Morais, Alcina M.M.B. (author)
Format: article
Language:eng
Published: 2021
Subjects:
Fisetin
Quercetin
Mannose
Sorbitol
Osmotic dehydration
Functional food
Online Access:http://hdl.handle.net/10400.14/31816
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/31816

Internet

http://hdl.handle.net/10400.14/31816

Similar Items