Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 298-304

  Betoret, E ^a   Sentandreu, E ^b   Betoret, N ^a   Codoner Franch P ^c   Valls Belles V ^c   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Antiradical activity; Citrus juices; Flavonoid; Functional foods; Vacuum impregnation

Indexed keywords

ANTIRADICAL ACTIVITIES; CITRUS JUICES; FLAVONOID; FUNCTIONAL FOODS; VACUUM IMPREGNATION;

FRUIT JUICES; INDUSTRIAL APPLICATIONS; INDUSTRIAL RESEARCH;

FRUITS;

CITRUS; MALUS X DOMESTICA;

EID: 84870575311     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.07.003     Document Type: Article

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