The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 6, 2014, Pages 708-712

  Ninfali, Paolino ^a   Chiarabini, Andrea ^a   Angelino, Donato ^a  

^a UNIVERSITY OF URBINO   (Italy)

Author keywords

Calories; Fruit beverages; Microbial control; ORAC method; Oxidative stress; Total phenols

Indexed keywords

ANTIOXIDANT; CARBOHYDRATE; NECTAR; PHENOL DERIVATIVE;

ANALYSIS; ANGIOSPERM; BEVERAGE; CALORIC INTAKE; CHEMISTRY; FRUIT; FUNCTIONAL FOOD; HUMAN; ITALY; LYCIUM; NECTAR; NUTRITIONAL VALUE; PYRUS; ROSE; SWEET ORANGE;

ANGIOSPERMS; ANTIOXIDANTS; BEVERAGES; CARBOHYDRATES; CITRUS SINENSIS; ENERGY INTAKE; FRUIT; FUNCTIONAL FOOD; HUMANS; ITALY; LYCIUM; NUTRITIVE VALUE; PHENOLS; PLANT NECTAR; PYRUS; ROSA;

EID: 84927171399     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.918591     Document Type: Article

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