Utilization of by-products from berry fruit processing
2011
Ludneva, D., Food Research and Development Institute, Plovdiv (Bulgaria) | Mihalev, K., University of Food Technology, Plovdiv (Bulgaria)
This research work was focused on the utilization of by-products from the processing of berries (raspberry, black and red currant and chokeberry) into fruit purees. Dietary fiber preparations were obtained by freeze-drying of the by-products. The analyses conducted indicate that the tested preparations are rich in total polyphenols and anthocyanins and may be considered potential food ingredients with respect to their functional (antioxidant and dietary fibers) and/or technological (natural coloring agents) properties.
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