Several consumable substances, including fruit and vegetable purees, extracts, juices, and
plant residue, were analyzed for their matrix-forming potential. These matrices serve as the …

Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are
flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers …

The present study examines the effects of various formulations (traditional and hydrocolloid)
and drying techniques [hot air drying at 50, 60 or 70° C, microwave-assisted hot air drying …

Low grade kinnow have less commercial value but are rich in bioactive compounds and
have enough potential for value addition. The present study aimed at utilizing kinnow juice …

Instrumental texture profile analysis (TPA) of nine batches of date flesh with different quality
levels was performed and the parameters were related to its physico-chemical properties (ie …

Fruit leathers, or traditionally named as pestil are intermediate moisture pectic gels, eaten as
snack, manufactured by dehydration of fruit pulp into leathery sheets. The aim of the study …

Apple and quince leathers were enriched by maqui (Aristotelia chilensis Mol. Stuntz) extract
to enhance their antioxidant capacity naturally and to develop a new functional snack for …

The aim of this study was to analyse the effect of nanocomposite packaging material (Nano-
PM) on the physicochemical characteristics and antioxidant capacity of mushrooms …

Fruit leather is a sheet or flexible strip of dried fruit that is made typically by hot air drying of
fruit puree or fruit juice concentrate, with or without the addition of other ingredients …

Summary Effects of glucose syrup (2%, 4%, and 6%) and pectin (0.5%, 1.0%, and 1.5%)
concentrations on physicochemical characteristics and sensory acceptability of machine …