date:Oct 25, 2017
nistry of Science and Higher Education and the Polish Academy of Sciences.
Fruit powders available today have between 30 and 60 percent fruit. The technology developed by Dr Michalska will increase this to 100 percent.
As Dr Michalska explains, the idea is to extend the seasonality of the fruit so that all its beneficial properties can be enjoyed throughout the entire year. Seasonal fruits are a source of many beneficial polyphenolic compounds, including antioxidants.
Processing them in the f