Work

Sustainable valorization of amla pomace: optimization of a sweetmeat using the fuzzy logic approach and its quality characterization

Year: 2025

Type: article

Abstract: Amla pomace, a juice industry by-product, is used to make functional sweetmeat. The best sample is optimized using fuzzy modeling of sensory data and evaluated for nutritional, phytochemical, and textural qualities.

Source: Sustainable Food Technology

DOI: 10.1039/d4fb00301b

Authors: Sumaiya Fatima, Vivek Kumar

Institution: Harcourt Butler Technical University

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

OpenAlex ID: W4412622505

FWCI: 2.637

Cites: 24

Cited by: 6

Related to: 10