Chemical Evaluation, Antioxidant Capacity, and Consumer Acceptance of Several Oak Infusions

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Rocha Guzmán, Nuria Elizabeth ^a   Medina Medrano, Jose Roberto ^a   Gallegos Infante, José Alberto ^a   Gonzalez Laredo, Rubén Francisco ^a   Ramos Gómez, Minerva ^b   Reynoso Camacho, Rosalía ^b   Guzmán Maldonado, Horacio ^c   González Herrera, Silvia Marina ^a  

^a Instituto Tecnologico de   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Antioxidant capacity; Beverages; Consumer preference; Herbal infusions; Polyphenols; Quercus

Indexed keywords

ANTIOXIDANT; CATECHIN; GALLIC ACID; PLANT EXTRACT; POLYPHENOL; REACTIVE OXYGEN METABOLITE;

ARTICLE; BEVERAGE; CHEMISTRY; CONSUMER; DIET SUPPLEMENTATION; OAK; PLANT LEAF; TEA;

ANTIOXIDANTS; BEVERAGES; CATECHIN; CONSUMER SATISFACTION; DIETARY SUPPLEMENTS; GALLIC ACID; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; QUERCUS; REACTIVE OXYGEN SPECIES; TEA;

EID: 84857132883     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02524.x     Document Type: Article

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