Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

• Main Authors: Nemanja Teslić (Author), Jovana Kojić (Author), Branislava Đermanović (Author), Ljubiša Šarić (Author), Nikola Maravić (Author), Mladenka Pestorić (Author), Bojana Šarić (Author)
• Format: Book
• Published: MDPI AG, 2023-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, therma...