Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127925
Abstract: The addition of strawberry pulp to ketchup sauces may be an alternative to attend the consumers' demand for innovative products with functional appeal. Sauces were made using different tomato/strawberry pulp ratios (100:0; 75:25; 50:50; 25:75;… read more here.
Keywords: ketchup; antioxidant activity; ketchup sauces; strawberry pulp ... See more keywords
Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration.
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DOI: 10.1016/j.foodres.2017.10.006
Abstract: Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological… read more here.
Keywords: freeze concentration; antioxidant activity; strawberry pulp; block freeze ... See more keywords