Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 472-481

  Çakmakçi, Songül ^a   Topdaş, Elif F ^a   Kalin, Pinar ^a   Han, Hatice ^a   Şekerci, Pinar ^a,b   P Köse, Leyla ^a   Gülçin, Ilhami ^a,c  

^a ATATÜRK UNIVERSITY   (Turkey)

^b ARDAHAN UNIVERSITY   (Turkey)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Antioxidant activity; Elaeagnus angustifolia; Food properties; Ice cream; Oleaster

Indexed keywords

ANTIOXIDANTS; DAIRIES;

ANTI-OXIDANT ACTIVITIES; ELAEAGNUS ANGUSTIFOLIA; FOOD PROPERTIES; ICE CREAMS; OLEASTER;

ICE;

ELAEAGNUS ANGUSTIFOLIA;

EID: 84921554066     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12637     Document Type: Article

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