Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling
Aleksandra Bajić, Lato Pezo, Alena Stupar, Bojana Filipčev, Biljana Cvetković, Aleksandra Tepić, Jasna Mastilović
Topics & Concepts
PomaceIngredientFood scienceSweetnessSugarChemistryPEARMathematicsBotanyBiologyPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life Management