Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 158-165

  López Córdoba, Alex ^a   Deladino, Lorena ^a   Agudelo Mesa, Leidy ^b   Martino, Miriam ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Fac Cs Exactas (UNLP)   (Argentina)

Author keywords

Co crystallization; Natural antioxidant; Storage; Sucrose; Yerba mate

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; COCRYSTALLIZATION; DPPH RADICAL SCAVENGING ACTIVITIES; HANDLING PROPERTIES; LOADING CAPACITIES; NATURAL ANTIOXIDANTS; YERBA MATE;

ENERGY STORAGE; MOISTURE DETERMINATION; NANOCRYSTALLINE POWDERS; SUGAR (SUCROSE);

ANTIOXIDANTS;

EID: 84887081501     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.10.010     Document Type: Article

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