Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing

Food Reviews International

Volumn 29, Issue 1, 2013, Pages 92-106

  Kha, Tuyen C ^a   Nguyen, Minh H ^a,b   Roach, Paul D ^a   Parks, Sophie E ^c   Stathopoulos, Constantinos ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF WESTERN SYDNEY   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Antioxidant; Carotenoids; Encapsulation; Fatty acid; Gac fruit; Oil extraction

Indexed keywords

CAROTENOIDS; ENCAPSULATED OIL; GLUTINOUS RICE; HEALTH PRODUCTS; LIMITED INFORMATION; NUTRIENT SUPPLEMENTS; OIL EXTRACTION; PHYTOCHEMICAL COMPOSITION;

ANTIOXIDANTS; DAIRY PRODUCTS; ENCAPSULATION; FATTY ACIDS; NUTRIENTS; OILS AND FATS; PIGMENTS; THERMAL PROCESSING (FOODS);

FRUITS;

MOMORDICA COCHINCHINENSIS;

EID: 84866706241     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2012.692141     Document Type: Review

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