Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

Author:

Archaina Diego,Sosa Natalia,Rivero Roy,Schebor Carolina

Funder

Universidad de Buenos Aires, Argentina

National Agency for the Promotion of Scientific and Technical Research ANPCYT, Argentina

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Official methods of analysis of AOAC international;AOAC,2005

2. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing;Archaina;Food Science and Technology International,2017

3. Understanding consumers' perception of functional yogurts using word association and hard laddering;Ares;Food Quality and Preference,2008

4. Moisture adsorption characteristics of blackcurrant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, [minchx.] ell.) samples at different temperatures;Cervenka;Journal of Food Process Engineering,2009

5. Freeze-Drying – application in food processing and biotechnology – a review;Ciurzyńska;Polish Journal of Food and Nutrition Sciences,2011

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