Antioxidant and rheological properties of guava jam with added concentrated grape juice

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 146-152

  Corrêa, Rúbia C G ^a   Haminiuk, Charles W I ^b   Sora, Gisele T S ^a   Bergamasco, Rosangela ^a   Vieira, Angélica M S ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Antioxidant activity; Food enrichment; Fruits; Functional food; Phenolics; Rheological behavior study

Indexed keywords

PSIDIUM; VITACEAE;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BETA CAROTENE; BIPHENYL DERIVATIVE; LINOLEIC ACID; PHENOL DERIVATIVE; PICRIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD ENRICHMENT; FRUIT; FRUITS; FUNCTIONAL FOOD; OXIDATION REDUCTION REACTION; PHENOLICS; PHYSICAL CHEMISTRY; PSIDIUM; RHEOLOGICAL BEHAVIOR STUDY; VITIS;

ANTIOXIDANT ACTIVITY; FOOD ENRICHMENT; FRUITS; FUNCTIONAL FOOD; PHENOLICS; RHEOLOGICAL BEHAVIOR STUDY;

ANTIOXIDANTS; BETA CAROTENE; BIPHENYL COMPOUNDS; FRUIT; FUNCTIONAL FOOD; LINOLEIC ACID; OXIDATION-REDUCTION; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PICRATES; PSIDIUM; RHEOLOGY; VITIS;

EID: 84887240813     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6233     Document Type: Article

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