Impact of Advanced Impregnation Technologies on the Bioactivity, Bioaccessibility, and Quality of a Hydrolyzed Collagen-Enriched Apple Snack.

• Tác giả: Sergio Almonacid, Andrés Córdova, Aldonza Jaques, Helena Nuñez, Marlene Pinto, Cristian Ramirez, Rodrigo Retamal, Mónika Valdenegro, Pedro Valencia
• Ngôn ngữ: eng
• Ký hiệu phân loại: 808.8 Collections of literary texts from more than two literatures
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706582

Tóm tắt

The increasing demand for functional foods with added health benefits has driven the development of innovative food products. This study aimed to develop a functional snack made from Granny Smith apples enriched with hydrolyzed collagen using impregnation technologies, including vacuum impregnation (VI), ultrasound (US), and moderate electric field (MEF), and pretreatment with CO