Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 219-224

  Ajila, C M ^a   Aalami, M ^b   Leelavathi, K ^a   Rao, U J S Prasada ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Antioxidants; Carotenoids; Dietary fiber; Macaroni; Mango peel; Polyphenols

Indexed keywords

ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; CARDIO-VASCULAR DISEASE; COOKING PROPERTIES; DEGENERATIVE DISEASE; DIETARY FIBERS; ENVIRONMENTAL POLLUTIONS; FRESH FRUITS; MANGO PULPS; NUTRACEUTICALS; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES; PHENOLICS; POLYPHENOLS; POTENTIAL SOURCES; SCAVENGE REACTIVE OXYGEN SPECIES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TROPICAL FRUITS;

FIBERS; OXYGEN; SULFUR COMPOUNDS;

PHENOLS;

SEMOLINA;

EID: 73249142454     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.10.004     Document Type: Article

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