Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant incre...

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Bibliographic Details
Main Authors: Matteo Alessandro del Nobile, Marcella Mastromatteo, Antonietta Baiano
Format: Article
Language:English
Published: MDPI AG 2012-09-01
Series:Molecules
Subjects:
antioxidants
rheological properties
process variables
sensory properties
table grape
Online Access:http://www.mdpi.com/1420-3049/17/10/11421

Internet

http://www.mdpi.com/1420-3049/17/10/11421

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