Development of a bioactive sauce : effect of the packaging and storage conditions

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Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of...

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Detalles Bibliográficos
Autores principales: Giménez, Cecilia Gabriela, Traffano Schiffo, María Victoria, Sgroppo, Sonia Cecilia, Sosa, Carola Andrea
Formato: Artículo
Lenguaje:Inglés
Publicado: MDPI 2024
Materias:
Product development
Polyphenols
Bioactive compounds
Packaging
Overall migration
Quantitative descriptive analysis
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/54778
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste

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