Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 149-155

  Basanta, María F ^a   De Escalada Plá, Marina F ^a   Raffo, María D ^b   Stortz, Carlos A ^a   Rojas, Ana M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Antioxidant capacity; Emulsion stability; Functional cherry fibers; Pectins; Phenolics

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; CELL WALL POLYSACCHARIDES; CHEMICAL COMPOSITIONS; EMULSION STABILITY; HYDROGEL MICROSTRUCTURES; PECTINS; PHENOLICS;

AGENTS; BIOPOLYMERS; EMULSIFICATION; FOOD ADDITIVES; OILS AND FATS; PLANTS (BOTANY);

FIBERS;

EID: 84890408891     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.11.010     Document Type: Article

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