Thursday, February 14, 2019

vacuum impregnation to modify health-promoting properties of Apple cylinders



 






over 106 CFU/g Lactobacillus casei in air dried (40 °C) product. Betoret et al. (2003) applied vacuum impregnation of apples with apple juice supplemented with Saccharomyces cerevisiae or milk inoculated with Saccharomyces cerevisiae and Lactobacillus casei


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vacuum impregnation to modify health-promoting properties of 13 apple cultivars (6 mm apple slices)

vacuum impregnationto modify health-promoting properties of 13 apple cultivars (6 mm apple slices) After vacuum impregnation of...