Strengthening the texture of dried guava slice by infiltration of phenolic compounds

Food Research International

Volumn 43, Issue 3, 2010, Pages 825-830

  Tsai, Pi Jen ^a   Sun, Ying Fang ^b   Hsiao, Shu Mien ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL YANG MING UNIVERSITY   (Taiwan)

Author keywords

Binding capacity; Guava; Phenol pectin interaction; Texture

Indexed keywords

ANTIOXIDANT CAPACITY; BINDING CAPACITIES; BINDING CAPACITY; CAFFEIC ACIDS; CARBOXYL GROUPS; CINNAMIC ACIDS; CONTROL SAMPLES; COUMARIC ACID; CROSSLINKS; FERULIC ACIDS; FLUORESCENCE MICROSCOPES; FRACTIONATION ANALYSIS; GALLIC ACIDS; GUAVA; IN-PLANTS; MODEL SYSTEM; PHENOLIC COMPOUNDS; PHENOLICS; REDUCING POWER; SCAVENGING ABILITY; SEM; SEPHADEX; THERMAL PROCESSING;

ACIDS; CARBON FIBER REINFORCED PLASTICS; COMPLEXATION; HARDNESS; ION EXCHANGE; ORGANIC COMPOUNDS; SEEPAGE; SOIL MECHANICS; STRENGTHENING (METAL); TEXTURES;

PHENOLS;

PSIDIUM;

EID: 76549087896     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.11.019     Document Type: Article

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