The effect of the incorporation of grape marc powder in fettuccini pasta properties

LWT

Volumn 58, Issue 2, 2014, Pages 497-501

  Sant'Anna, Voltaire ^a   Christiano, Franciele Dalla Porta ^a   Marczak, Ligia Damasceno Ferreira ^a   Tessaro, Isabel Cristina ^a   Thys, Roberta Cruz Silveira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Antioxidant activity; Color; Grape by product; Pasta; Sensory analysis

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BYPRODUCTS; COOKING; TANNINS; WATER ABSORPTION;

ANTIOXIDANT ACTIVITIES; COOKING PROPERTIES; FOOD INDUSTRIES; GRAPE BY-PRODUCTS; GRAPE MARC; NUTRACEUTICALS; PASTA; PROPERTY; SENSORY PROPERTIES; SOLID LOSS;

SENSORY ANALYSIS;

VITACEAE;

EID: 84901261708     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.008     Document Type: Article

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