Developments and Trends in Fruit Bar Production and Characterization

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 1, 2014, Pages 84-97

  Orrego, C E ^a   Salgado, N ^a   Botero, C A ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b NONE   (Colombia)

Author keywords

antioxidants; Fruit bars; fruit snacks; production techniques; quality

Indexed keywords

ANTIOXIDANTS; BINDERS; DEHYDRATION; IMAGE QUALITY; INFRARED DRYING; MANUFACTURE; NUTRITION; TEXTURES;

ANTI-OXIDANT ACTIVITIES; FINAL MOISTURE CONTENT; FRUIT AND VEGETABLES; FRUIT BAR; MANUFACTURING STAGES; PRODUCTION TECHNIQUES; REHYDRATION CAPACITY; VACUUM MICROWAVE DRYING;

FRUITS;

ANTIOXIDANT; GEL; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; CONSUMER ATTITUDE; DESICCATION; FAST FOOD; FOOD HANDLING; FRUIT; GEL; HUMAN; NUTRITIONAL VALUE; PROCEDURES; SENSATION; TRENDS; CONSUMER; METHODOLOGY; REVIEW;

ANTIOXIDANTS; CONSUMER BEHAVIOR; DESICCATION; FOOD TECHNOLOGY; FRUIT; GELS; HUMANS; NUTRITIVE VALUE; PHENOLS; PLANT EXTRACTS; SENSATION; SNACKS; CONSUMER SATISFACTION;

EID: 84887116624     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.571798     Document Type: Article

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