Effect of soy lecithin in enhancing fruit juice/sauce quality

Food Research International

Volumn 43, Issue 1, 2010, Pages 232-240

  Oke, Moustapha ^a,b   Jacob, Jissy K ^a,c   Paliyath, Gopinadhan ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FOOD AND RURAL AFFAIRS   (Canada)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Grape; Lycopene; Phosphatidylcholine; Tomato; Viscosity

Indexed keywords

ASH CONTENTS; BULK VISCOSITY; COLOR VALUES; FOOD PROPERTIES; GRAPE JUICE; LYCOPENE; LYCOPENES; NEUTRAL LIPID; PHOSPHATIDYLCHOLINE; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL FUNCTIONS; SOLIDS CONTENT; SOLUBLE SOLIDS; SOY LECITHIN;

BIOLOGICAL MEMBRANES; CARBOHYDRATES; CHEMICAL PROPERTIES; CYTOLOGY; FRUIT JUICES; MAMMALS; PHOSPHOLIPIDS; VISCOSITY;

FRUITS;

LYCOPERSICON ESCULENTUM; MAMMALIA; VITACEAE;

EID: 72149117657     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.021     Document Type: Article

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