Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7828-7838

  Marsanasco, Marina ^a   Piotrkowski, Bárbara ^b   Calabró, Valeria ^b   del Valle Alonso, Silvia ^a   Chiaramoni, Nadia S ^a  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bioactive constituents; Liposomes; Rheological; Sensory evaluation; Thermal stability

Indexed keywords

CALCIUM STEARATE; CITRUS FRUITS; FRUIT JUICES; LIGHT SCATTERING; LIGHT TRANSMISSION; LIPOSOMES; NEWTONIAN LIQUIDS; OXIDATION RESISTANCE; PASTEURIZATION; RHEOLOGY; SENSORY ANALYSIS; STABILITY; THERMAL PROCESSING (FOODS); THERMODYNAMIC STABILITY; TRANSMISSION ELECTRON MICROSCOPY;

BIOACTIVE-CONSTITUENTS; LIPOSOMAL FORMULATION; ORGANOLEPTIC PROPERTIES; OVERALL ACCEPTABILITY; OXIDATIVE STABILITY; RHEOLOGICAL; RHEOLOGICAL BEHAVIORS; SENSORY EVALUATION;

FUNCTIONAL FOOD;

EID: 84947490608     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1924-y     Document Type: Article

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