Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 633-637

  Zhang, Li hua ^a   Xu, Huai de ^a   Li, Shun feng ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Antioxidation; Chaenomeles sinensis (Thouin) Koehne; Micronization; Particle size; Physicochemical properties

Indexed keywords

ANGLE OF REPOSE; ANTIOXIDATION; CHAENOMELES SINENSIS (THOUIN) KOEHNE; CHAENOMELES SINENSIS KOEHNE; CHINESE TRADITIONAL MEDICINE; COARSE POWDERS; DIETARY FIBRE; DRUG INDUSTRIES; FLAVONOID CONTENT; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; MEDIAN DIAMETERS; MEDICINAL MATERIALS; MICRON TECHNOLOGIES; MICRONIZATION; MICRONIZATIONS; MILLING TIME; OLEANOLIC ACIDS; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PLANETARY BALL MILL; RAPID DEVELOPMENT; REDUCING POWER; SCAVENGING CAPACITY; SUPERFINE GRINDING; SWELLING CAPACITIES; TOTAL YIELD; TRADITIONAL FOOD; TRITERPENES; URSOLIC ACID; WATER HOLDING CAPACITY;

BALL MILLING; DRUG PRODUCTS; FRUITS; ORGANIC ACIDS; PARTICLE SIZE; POWDERS; WATER CONTENT;

BALL MILLS;

CHAENOMELES SPECIOSA; PSEUDOCYDONIA SINENSIS;

EID: 68949192798     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.010     Document Type: Article

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