Kiwifruit-based polyphenols and related antioxidants for functional foods: Kiwifruit extract-enhanced gluten-free bread

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 251-264

  Sun Waterhouse, Dongxiao ^a   Chen, Juan ^b   Chuah, Cheryll ^b   Wibisono, Reginald ^a   Melton, Laurence D ^b   Laing, William ^a   Ferguson, Lynnette R ^b   Skinner, Margot A ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Antioxidants; Fruit polyphenols; Gluten free bread; Kiwifruit aqueous extract; Pectic polysaccharides; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PECTIN; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; URONIC ACID;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GLUTEN FREE DIET; HUMAN; ISOLATION AND PURIFICATION; KIWIFRUIT; METHODOLOGY; PH; PIGMENTATION; SENSATION; TEMPERATURE; TIME;

ACTINIDIA; ANTIOXIDANTS; ASCORBIC ACID; BREAD; CONSUMER SATISFACTION; DIET, GLUTEN-FREE; FLAVONOIDS; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; HUMANS; HYDROGEN-ION CONCENTRATION; PECTINS; PHENOLS; PIGMENTATION; PLANT EXTRACTS; SENSATION; TEMPERATURE; TIME FACTORS; URONIC ACIDS;

ACTINIDIA DELICIOSA;

EID: 77951463473     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903012355     Document Type: Article

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