From discarded to delicacy: Valorization of sour jujube fruit pulp and peel into functional sucrose- and maltitol-based candies

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 June 2026

Source: LWT, Volume 249

Author(s): Shan Tian, Wei Zhao, Jing Zhao, Benliang Deng

Publication date: 1 June 2026Source: LWT, Volume 249Author(s): Shan Tian, Wei Zhao, Jing Zhao, Benliang Deng Read More

Related posts:

Default ThumbnailDrunken jujube: Ancient preservation unveils enhanced flavor and bioactives Default ThumbnailRecent advances in dietary saponins stabilization: A review on technologies and applications Default ThumbnailSimultaneous removal of heavy metals and antinutrients from rapeseed meal via FeCl3–ethanol extraction Default ThumbnailEffect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process Default ThumbnailComputer-aided antibody discovery for emerging contaminants: bridging molecular immunotechnology and food-safety sustainability Default ThumbnailIndole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health