Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis
ABSTRACTThe propolis (PP) and linseed oil (LO) were encapsulated into the gum Arabic (GA) matrix along with whey protein concentrate (WPC) using the freeze-drying technique to form a hydrophilic matrix for production of functional pineapple snacks. The concentrations of the components in the matrix...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244689 |