Oak acorn, polyphenols and antioxidant activity in functional food

Journal of Food Engineering

Volumn 74, Issue 3, 2006, Pages 416-423

  Rakic S ^a   Povrenovic D ^a   Tesevic V ^b   Simic M ^a   Maletic R ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Acorn; Functional foods; HPLC; Quercus robur; Spout fluid bed; Tannins; Thermal treatment; Total polyphenols

Indexed keywords

ANTIOXIDANTS; HEAT TREATMENT; HIGH PRESSURE LIQUID CHROMATOGRAPHY; NUTRITION; PHENOLS;

ACRON; FUNCTIONAL FOODS; SPOUT-FLUID BED; TOTAL POLYPHENOLS;

FOOD PRODUCTS;

FAGACEAE; QUERCUS; QUERCUS ROBUR; SUS SCROFA;

EID: 31644432659     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.057     Document Type: Article

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