Bioactive compounds as functional food ingredients: Characterization in model system and sensory evaluation in chocolate milk

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 55-63

  Marsanasco, Marina ^a   Márquez, Andrés L ^a   Wagner, Jorge R ^a   Chiaramoni, Nadia S ^a   Del V Alonso, Silvia ^a  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

Acceptability; Bioactive compounds; Liposome; Preservation; Stability; Vitamins

Indexed keywords

CALCIUM STEARATE; CONVERGENCE OF NUMERICAL METHODS; ENCAPSULATION; FOOD ADDITIVES; LIGHT SCATTERING; LIPOSOMES; SENSORY ANALYSIS; VITAMINS; WOOD PRESERVATION;

ACCEPTABILITY; BIOACTIVE COMPOUNDS; ENCAPSULATION EFFICIENCY; FUNCTIONAL CHARACTERIZATION; FUTURE APPLICATIONS; OXIDATIVE STABILITY; RHEOLOGICAL BEHAVIORS; THIOBARBITURIC ACID;

FUNCTIONAL FOOD;

EID: 84929616412     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.007     Document Type: Article

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