Cerezas en conserva elaboradas con lactitol: una alternativa para reducir su valor calórico

Autores/as

  • Mariela Beatriz Beatriz Maldonado CONICET
  • Emiliano Fonarsin
  • Juan Ignacio González pacheco

DOI:

https://doi.org/10.35454/rncm.v3n2.157

Palabras clave:

Cerezas en conserva, Lactitol, Deshidratación osmótica, Prueba sensorial, Valor nutricional

Resumen

Los polialcoholes son usados en la industria alimentaria como edulcorantes nutritivos y muy conocidos por tener aspecto de jarabe (sirope) al disolverlos en agua. Tienen además, propiedades prebióticas.

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Citas

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Publicado

2020-07-16

Cómo citar

Maldonado, M. . B. B., Fonarsin, E., & González pacheco, J. I. (2020). Cerezas en conserva elaboradas con lactitol: una alternativa para reducir su valor calórico. Revista De Nutrición Clínica Y Metabolismo, 3(2), 36–44. https://doi.org/10.35454/rncm.v3n2.157