Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1626-1635

  Das, Arun K ^a   Rajkumar, Vincent ^b   Verma, Arun K ^b  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; FOOD PRODUCTS; MEATS; THERMAL PROCESSING (FOODS);

ANTIOXIDANT POTENTIAL; BIOACTIVE COMPONENTS; EMULSION STABILITY; FERRIC REDUCING ANTIOXIDANT POWER; LIPID PEROXIDATION; MICROBIAL COUNT; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY;

FIBERS;

EID: 84953351154     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12392     Document Type: Article

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