Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production

Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production

This study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex<sup>®</sup> Ultra Tropical, Viscozyme<sup...

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Bibliographic Details
Main Authors:	Jolita Jagelavičiutė, Dalia Čižeikienė, Loreta Bašinskienė
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Applied Sciences
Subjects:	dietary fibre enzymatic hydrolysis probiotic viability added-value product
Online Access:	https://www.mdpi.com/2076-3417/15/2/599
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