Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols-Reference-Cited by-同舟云学术

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Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols

Published:2022-11-12 Issue:1 Volume:17 Page:1082-1095
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Suna Senem^ORCID,Kalkan Selena,Dinç Merve,Çopur Ömer Utku

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01676-9.pdf

Reference55 articles.

1. Food and Agriculture Organization of the United Nations (FAO) 2021. Crops and livestock products. https://www.fao.org/faostat/en/#data/QCL. Accessed Oct 2021

2. Turkish Statistical Institute (TÜİK) 2020. Production of fruits, beverages and spices crops. Internet: https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2020-33737. Accessed Nov 2021.

3. Z.G. Mukhtar, M.S. Ibrahim, Y.I. Ibrahim, F. Karatas, J. Food 44, 585 (2019)

4. D. Jafarpour, S.M.B. Hashemi, M. Mousavifard, Food Sci. Technol. Int. (2022).

5. A. Boileau, J.C. Fry, R. Murray, Nutr. Bull. 37, 47 (2012)

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1. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

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