Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders
Work
Year: 2024
Type: article
Abstract: In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberri... more
Source: Foods
Authors Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra +4 more
Institutions University of Palermo, Magna Graecia University
Cites: 80
Cited by: 3
Related to: 10
FWCI: 3.233
Citation percentile (by year/subfield): 74.4
Subfield: Biotechnology
Domain: Life Sciences
Sustainable Development Goals Responsible consumption and production, Zero hunger
Open Access status: gold
APC paid (est): $2,382