The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour

LWT

Volumn 60, Issue 1, 2015, Pages 385-392

  Aydin, Emine ^a   Gocmen, Duygu ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Cucurbita moschata Duch.; Oil binding; Polyphenol; Water holding

Indexed keywords

ANTIOXIDANTS; CITRUS FRUITS; COLOR; EMULSIFICATION; LOW TEMPERATURE DRYING; ORGANIC ACIDS;

CUCURBITA MOSCHATA; FREEZE DRYING METHOD; FUNCTIONAL PROPERTIES; NUTRITIONAL INGREDIENTS; OIL BINDING; POLYPHENOLS; WATER HOLDING; WATER HOLDING CAPACITY;

OVENS;

CUCURBITA MOSCHATA;

EID: 84921991854     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.025     Document Type: Article

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