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Ovidius University Annals of Chemistry
Volume 35 (2024): Issue 1 (January 2024)
Open Access
Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins
Ana Leahu
Ana Leahu
,
Cristina Ghinea
Cristina Ghinea
and
Sorina Ropciuc
Sorina Ropciuc
| Jul 17, 2024
Ovidius University Annals of Chemistry
Volume 35 (2024): Issue 1 (January 2024)
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Published Online:
Jul 17, 2024
Page range:
51 - 57
Received:
Apr 16, 2024
Accepted:
Jun 28, 2024
DOI:
https://doi.org/10.2478/auoc-2024-0007
Keywords
fruit craft sorbets
,
inulin
,
stevia
,
anthocyanin content
© 2024 Ana Leahu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ana Leahu
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania
Cristina Ghinea
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania
Sorina Ropciuc
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Suceava, Romania