Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Food Research International

Volumn 42, Issue 7, 2009, Pages 871-878

  Ares, Gastón ^a   Barreiro, Cecilia ^a   Deliza, Rosires ^b   Gámbaro, Adriana ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Antioxidant extracts; Astringency; Bitterness; Flavour modification; Functional foods

Indexed keywords

ANTIOXIDANT EXTRACTS; ASTRINGENCY; BITTERNESS; FLAVOUR MODIFICATION; FUNCTIONAL FOODS;

BEVERAGES; DAIRY PRODUCTS;

SUGAR (SUCROSE);

ACHYROCLINE; ACHYROCLINE SATUREIOIDES; BACCHARIS; BACCHARIS TRIMERA;

EID: 67349200362     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.006     Document Type: Article

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