[EN] The current tendency by consumers towards healthier products, which also offer a functional added value as a high content in vitamins and antioxidants, has made the development of new products one of the priorities ...

[EN] This work represents the final step of a series of studies on the formulation of strawberry products with partial replacement of sucrose by healthier sugars such as fructose and isomaltulose. Previously, quality ...

[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, ...

[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...