Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 356-365

  Tseng, Angela ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant dietary fibre; Salad dressing; Storability; Wine grape pomace; Yogurt

Indexed keywords

DIETARY FIBRE; GRAPE POMACE; SALAD DRESSINGS; STORABILITY; YOGURT;

DAIRY PRODUCTS; FOOD PRODUCTS; FRUITS; LACTIC ACID; PHENOLS; WINE;

FIBERS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FAT; LACTIC ACID; PECTIN; PEROXIDE; PHENOL; PROTEIN; SCAVENGER; SUGAR; TANNIN; YOGHURT;

ADULT; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY FIBER; FEMALE; FOOD STORAGE; GRAPE; HEALTH PROMOTION; HUMAN; MALE; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SHELF LIFE; VISCOSITY; WINE GRAPE POMACE;

ANTIOXIDANTS; DIETARY FIBER; FOOD PRESERVATION; FOOD STORAGE; NUTRITIVE VALUE; VITIS; WASTE PRODUCTS; WINE; YOGURT;

VITIS VINIFERA;

EID: 84870160231     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.148     Document Type: Article

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