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Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics.

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Title: Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics.
Authors: Koç Alibaşoğlu, Elif1 (AUTHOR), Acoğlu Çelik, Büşra1,2 (AUTHOR), Ceylan, Fatma Duygu3 (AUTHOR), Özoğlu, Özüm1 (AUTHOR), Bekar, Ertürk1,2 (AUTHOR), Çapanoğlu, Esra3 (AUTHOR), Tamer, Canan Ece1,2 (AUTHOR), Korukluoğlu, Mihriban1 (AUTHOR), Çopur, Ömer Utku1,2 (AUTHOR), Yolci Ömeroğlu, Perihan1,2 (AUTHOR) pyomeroglu@uludag.edu.tr
Source: Food Science & Nutrition. Nov2024, Vol. 12 Issue 11, p9353-9370. 18p.
Database: Academic Search Ultimate
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        Value: 10.1002/fsn3.4476
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              Text: Nov2024
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