Abstract:Introduction: The development of high-quality plant-based ready-to-eat food options can respond to today's dietary demands. The trend of consumers opting for a plant-based diet is on the rise; however, they have few options for ready-to-eat products. The aim of this study was to develop a ready-to-eat plant product enriched with polyphenols using vacuum technologies.
Methodology: The physicochemical, sensory and microbiological characteristics of the product were evaluated. A lasagna was designed (layers… Show more
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