Characterization of bael fruit (Aegle marmelos [L.] correa) hydrolysate as affected by enzyme treatment

Journal of Food Biochemistry

Volumn 34, Issue 6, 2010, Pages 1249-1267

  Charoensiddhi, Suvimol ^a   Anprung, Pranee ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AEGLE MARMELOS; ANTIOXIDANT ACTIVITIES; CONSISTENCY COEFFICIENT; ENZYME CONCENTRATIONS; ENZYME TREATMENT; FLOW BEHAVIOR INDEX; FRUIT PULPS; HERSCHEL-BULKLEY MODEL; PECTINASES; PREBIOTICS; PSEUDOPLASTIC; REDUCING SUGARS; RHEOLOGICAL BEHAVIORS; SOLUBLE DIETARY FIBER; TOTAL CAROTENOIDS; VOLATILE COMPOUNDS;

ENZYMES; HYDROLYSIS; RHEOLOGY; SUGARS; VOLATILE ORGANIC COMPOUNDS; YIELD STRESS;

FRUITS;

AEGLE MARMELOS;

EID: 78650062923     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00333.x     Document Type: Article

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