Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder
Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach...
Main Authors: | Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-05-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/11/1580 |
Similar Items
-
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects§
by: Dasha Mihaylova, et al.
Published: (2023-01-01) -
The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
by: Dasha Mihaylova, et al.
Published: (2021-10-01) -
Characterization of Fruit Sorbet Matrices with Added Value from <i>Zizyphus jujuba</i> and <i>Stevia rebaudiana</i>
by: Teodora Petkova, et al.
Published: (2022-09-01) -
The Perspective of Nectarine Fruit as a Functional Ingredient of Puddings Prepared with Corn and Rice Starch
by: Dasha Mihaylova, et al.
Published: (2021-10-01) -
The nutrient quality and labelling of ready-to-eat snack foods with health and/or nutrition claims
by: Andrea Susan Bursey, et al.
Published: (2021-07-01)