Monteiro M.J.P., Costa A.I.A., Fliedel G., Cisse M., Bechoff A., Pallet D., Tomlins K.I., Pintado M.
2017
The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally ...
Composition des produits alimentaires; Economie de la consommation
2017
The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally ...
Composition des produits alimentaires; Economie de la consommation