Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product

Journal of Food Engineering

Volumn 92, Issue 4, 2009, Pages 361-369

  de Escalada Pla, Marina F ^a,b   Campos, Carmen A ^a,b   Gerschenson, Lía N ^a,b   Rojas, Ana M ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Functional foods; Iron; Pumpkin

Indexed keywords

DEGRADATION; KETONES; ORGANIC ACIDS; PROJECT MANAGEMENT; WATER ABSORPTION;

ASCORBIC ACIDS; COLOR DEGRADATIONS; COMBINED WATERS; CUCURBITA MOSCHATA; FOOD MATRIXES; FUNCTIONAL FOODS; IN-VITRO; MATRIXES; PUMPKIN;

RATE CONSTANTS;

CUCURBITA MOSCHATA;

EID: 61349173900     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.013     Document Type: Article

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