Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt

Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt

Agro-industrial by-products of fruits have turned into an essential source of bioactive products. This study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations. Freeze-...

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Bibliographic Details
Main Authors: Munir Ahmed, Anwar Ali, Aleena Sarfraz, Qin Hong, Hu Boran
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/3327401
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