Erratum to Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees (Food Bioprocess Technol, (2013), 6, (416-430), 10.1007/s11947-011-0722-4);Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 416-430

  Liaotrakoon, Wijitra ^a   de Clercq, Nathalie ^a   van Hoed, Vera ^a   van de Walle, Davy ^a   Lewille, Benny ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Antioxidant activities; Betacyanins; Dragon fruit puree; Rheological; Thermal treatment

Indexed keywords

ANTIOXIDANTS; FRUITS; HEAT TREATMENT; NUTRITION; SHEAR THINNING;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDATIVE PROPERTY; BETACYANINS; DRAGON FRUIT PUREE; ON-LINE QUALITY CONTROL; RHEOLOGICAL; RHEOLOGICAL PARAMETER; SECOND ORDER KINETICS;

PHYSICOCHEMICAL PROPERTIES;

HYLOCEREUS; HYLOCEREUS POLYRHIZUS; HYLOCEREUS UNDATUS;

EID: 84872609340     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1064-1     Document Type: Erratum

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