Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 6, 2014, Pages 661-666

  Ismail, Tariq ^a   Akhtar, Saeed ^a   Riaz, Muhammad ^a   Ismail, Amir ^a  

^a BAHAUDDIN ZAKARIYA UNIVERSITY   (Pakistan)

Author keywords

Cookies; Dietary fibers; Oxidative stability; Pomegranate peel; Supplementation

Indexed keywords

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; PHENOL DERIVATIVE; PICRIC ACID; PLANT MEDICINAL PRODUCT; TRACE ELEMENT;

ANALYSIS; CHEMISTRY; COOKING; DIET; DIET SUPPLEMENTATION; DIETARY FIBER; FOOD PRESERVATION; FRUIT; HUMAN; LYTHRACEAE; METABOLISM; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; SENSATION;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; COOKING; DIET; DIETARY FIBER; DIETARY SUPPLEMENTS; FOOD PRESERVATION; FOOD, FORTIFIED; FRUIT; HUMANS; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; PICRATES; PLANT PREPARATIONS; PUNICACEAE; SENSATION; TRACE ELEMENTS;

EID: 84913564795     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.908170     Document Type: Article

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