Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7850-7860

  Martínez Tomé, Magdalena ^a,b   Murcia, M Antonia ^a,b   Mariscal, Miguel ^a   Lorenzo, Mª Luisa ^c   Gomez Murcia V ^a   Bibiloni, Mar ^b,d   Jiménez Monreal, Antonia Mª ^a,b  

^a UNIVERSITY OF MURCIA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

^d UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Antioxidant; Dehydrated soup; Glutamate; Nutritional; Sodium content healthy

Indexed keywords

AGENTS; ANTIOXIDANTS; MODIFIED ATMOSPHERE PACKAGING;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; DEHYDRATED SOUP; GLUTAMATE; MONOSODIUM GLUTAMATE; NUTRITIONAL; NUTRITIONAL COMPOSITIONS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

SODIUM;

EID: 84947213406     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1940-y     Document Type: Article

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