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

• 主要な著者: Nemanja Teslić (著者), Jovana Kojić (著者), Branislava Đermanović (著者), Ljubiša Šarić (著者), Nikola Maravić (著者), Mladenka Pestorić (著者), Bojana Šarić (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2023-06-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: 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...