Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Food Research International

Volumn 44, Issue 7, 2011, Pages 1897-1904

  Correa Betanzo, Julieta ^a   Jacob, Jissy K ^b,c   Perez Perez, Cristina ^a   Paliyath, Gopinadhan ^b  

^a DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

^b UNIVERSITY OF GUELPH   (Canada)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Antioxidant; Berry cactus fruit (Myrtillocactus geometrizans); Betalains; Edible coating; MALDI TOF MS; Polyphenols

Indexed keywords

ANTIOXIDANT; BERRY CACTUS FRUIT (MYRTILLOCACTUS GEOMETRIZANS); BETALAINS; EDIBLE COATING; MALDI TOF MS; POLYPHENOLS;

AGENTS; AMINO ACIDS; AMYLASES; COATINGS; FATTY ACIDS; FOOD ADDITIVES; GLYCEROL; PHENOLS; PLANTS (BOTANY); SODIUM;

FRUITS;

BIVALVIA; CACTACEAE; MYRTILLOCACTUS GEOMETRIZANS;

EID: 79960019067     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.053     Document Type: Article

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