Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (su...

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Bibliographic Details
Main Authors: Josipa Vukoja, Ivana Buljeta, Ivana Ivić, Josip Šimunović, Anita Pichler, Mirela Kopjar
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
citrus fiber
blackberries
disaccharides
phenols
color
volatiles
Online Access:https://www.mdpi.com/2304-8158/10/2/243

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