Development, Sensory Attributes, Physicochemical Properties and Storage Stability of Pineapple (Ananas comosus (L.) Merr.) Juice Spheres
Neha Babbar & Shivanshi Vatsa · European Journal of Nutrition & Food Safety · 2026
The spherification technique is a novel way to convert fruit juice into edible spheres. The objective of this study was to develop pineapple juice spheres using frozen reverse spherification by varying the sphere diameter from 1.5 cm to 4.5 cm and the contact time between the sph...
Open access
Research Article
10.9734/ejnfs/2026/v18i92134