Blueberry pomace as a source of antioxidant fibre in cookies : Consumer's expectations and critical attributes for developing a new product
Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 8 vom: 13. Dez., Seite 642-648 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Blueberry by-product consumer acceptance fibre-enriched cookie focus group label expectation Antioxidants Dietary Fiber |
| Online verfügbar |
Volltext |