Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions

Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions

There is growing interest in utilizing juice pomace, including plum pomace, in new food products as a sustainable strategy for reducing agro-waste. As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some ph...

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Bibliographic Details
Main Authors: Bajić Aleksandra R., Mastilović Jasna S., Cvetković Biljana R., Kovač Renata M., Ubiparip-Samek Dragana N., Djordjević Marijana Z., Djordjević Miljana Z., Dragojlović Danka M.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2024-01-01
Series:Food and Feed Research
Subjects:
functional plum spread
plum pomace
phenolic bioactive compounds
anthocyanins
colour
storage conditions
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402199B.pdf
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