메뉴 건너뛰기




Volumn 34, Issue SUPPL. 2, 2010, Pages 599-610

Storage stability of clarified banana juice fortified with inulin and oligofructose

Author keywords

[No Author keywords available]

Indexed keywords


EID: 77954155318     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00419.x     Document Type: Article
Times cited : (17)

References (22)
  • 1
    • 84861709280 scopus 로고
    • Influence of storage on the composition of clarified apple juice concentrate
    • Babsky NE, Toribio JL, Lozano JE. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 1986, 51:564-567.
    • (1986) J. Food Sci. , vol.51 , pp. 564-567
    • Babsky, N.E.1    Toribio, J.L.2    Lozano, J.E.3
  • 3
    • 0032076409 scopus 로고    scopus 로고
    • Functional foods and health claim legislation: Application to dairy foods
    • Berner L, O'donnel J. Functional foods and health claim legislation: Application to dairy foods. Int. Dairy J. 1998, 8:355-362.
    • (1998) Int. Dairy J. , vol.8 , pp. 355-362
    • Berner, L.1    O'donnel, J.2
  • 4
    • 0037210608 scopus 로고    scopus 로고
    • Effect of storage on nonenzymatic browning of apple juice concentrates
    • Burdurlu HS, Karadeniz F. Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chem. 2003, 80:91-97.
    • (2003) Food Chem. , vol.80 , pp. 91-97
    • Burdurlu, H.S.1    Karadeniz, F.2
  • 5
    • 0023890415 scopus 로고
    • Studies on the commercially canned juices produced locally in Saudi Arabia: Part 2- Physicochemical, organoleptic and microbiological assessment
    • Ewaidha EH. Studies on the commercially canned juices produced locally in Saudi Arabia: Part 2- Physicochemical, organoleptic and microbiological assessment. Food Chem. 1988, 29:81-96.
    • (1988) Food Chem. , vol.29 , pp. 81-96
    • Ewaidha, E.H.1
  • 6
    • 0026546610 scopus 로고
    • Studies on the commercially canned juices produced locally in Saudi Arabia: Part 3- Physicochemical, organoleptic and microbiological assessment
    • Ewaidha EH. Studies on the commercially canned juices produced locally in Saudi Arabia: Part 3- Physicochemical, organoleptic and microbiological assessment. Food Chem. 1992, 44:103-111.
    • (1992) Food Chem. , vol.44 , pp. 103-111
    • Ewaidha, E.H.1
  • 7
    • 0028933106 scopus 로고
    • Selective stimulation of bifidobacteria in human colon by oligofructose and inulin
    • Gibson GR, Beatty ER, Wang X, Cummings JH. Selective stimulation of bifidobacteria in human colon by oligofructose and inulin. Gastroentrology 1995, 108:975-982.
    • (1995) Gastroentrology , vol.108 , pp. 975-982
    • Gibson, G.R.1    Beatty, E.R.2    Wang, X.3    Cummings, J.H.4
  • 9
    • 0000049162 scopus 로고
    • Quantitative determination of sugar in food stuffs by high performance liquid chromatography
    • Hunt RS, Jackson PA, Mortlok RE, Kirte RS. Quantitative determination of sugar in food stuffs by high performance liquid chromatography. Analyst 1977, 102:917-920.
    • (1977) Analyst , vol.102 , pp. 917-920
    • Hunt, R.S.1    Jackson, P.A.2    Mortlok, R.E.3    Kirte, R.S.4
  • 10
    • 84981844825 scopus 로고
    • The chemical nature and precursors of clarified apple juice sediment
    • Johnson G, Donnelly BJ, Johnson DK. The chemical nature and precursors of clarified apple juice sediment. J. Food Sci. 1968, 33:254-257.
    • (1968) J. Food Sci. , vol.33 , pp. 254-257
    • Johnson, G.1    Donnelly, B.J.2    Johnson, D.K.3
  • 12
    • 34548471909 scopus 로고
    • Non-enzymatic browning of foodstuffs. Nitrogen free carboxylic acids in the browning reaction
    • Lewis VM, Esselen WB, Fellers CR. Non-enzymatic browning of foodstuffs. Nitrogen free carboxylic acids in the browning reaction. Ind. Eng. Chem. 1949, 41:2591-2594.
    • (1949) Ind. Eng. Chem. , vol.41 , pp. 2591-2594
    • Lewis, V.M.1    Esselen, W.B.2    Fellers, C.R.3
  • 13
    • 84986469522 scopus 로고
    • Sugars and acid analysis and effect of heating on color stability of northwest Concord grape juice
    • Montgmoery MW, Reyes FGR, Cornwell C, Beavers DV. Sugars and acid analysis and effect of heating on color stability of northwest Concord grape juice. J. Food Sci. 1982, 47:1883-1885.
    • (1982) J. Food Sci. , vol.47 , pp. 1883-1885
    • Montgmoery, M.W.1    Reyes, F.G.R.2    Cornwell, C.3    Beavers, D.V.4
  • 14
    • 0032969531 scopus 로고    scopus 로고
    • Inulin and oligofructose: What are they?
    • Niness KR. Inulin and oligofructose: What are they? J. Nutr. 1999, 129:1402S-1406S.
    • (1999) J. Nutr. , vol.129
    • Niness, K.R.1
  • 16
    • 77954173466 scopus 로고
    • Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI
    • Pestka JJ. Food Microbiology Laboratory Manual 1993, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI
    • (1993) Food Microbiology Laboratory Manual
    • Pestka, J.J.1
  • 18
    • 77954146321 scopus 로고
    • SAS, 5th, Ed., SAS Institute, Cary, NC
    • SAS User's Guide: Statistics 1985, SAS, 5th, Ed., SAS Institute, Cary, NC
    • (1985) SAS User's Guide: Statistics
  • 19
    • 0032967327 scopus 로고    scopus 로고
    • Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis
    • Siebret KJ. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 1999, 47(2):353-362.
    • (1999) J. Agric. Food Chem. , vol.47 , Issue.2 , pp. 353-362
    • Siebret, K.J.1
  • 20
    • 0000872817 scopus 로고
    • Non-enzymatic browning in apple juice concentrate during storage
    • Toribio JL, Lozano JE. Non-enzymatic browning in apple juice concentrate during storage. J. Food Sci. 1984, 49:889-92.
    • (1984) J. Food Sci. , vol.49 , pp. 889-892
    • Toribio, J.L.1    Lozano, J.E.2
  • 22
    • 0033991615 scopus 로고    scopus 로고
    • Changes in quality of sugarcane juice upon delayed extraction and storage
    • Yusof S, Shian LS, Osman A. Changes in quality of sugarcane juice upon delayed extraction and storage. Food Chem. 2000, 68:395-401.
    • (2000) Food Chem. , vol.68 , pp. 395-401
    • Yusof, S.1    Shian, L.S.2    Osman, A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.