Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

Food Chemistry

Volumn 207, Issue , 2016, Pages 27-33

  Tumbas Šaponjac, Vesna ^a   Ćetković, Gordana ^a   Čanadanović Brunet, Jasna ^a   Pajin, Biljana ^a   Djilas, Sonja ^a   Petrović, Jovana ^a   Lončarević, Ivana ^a   Stajčić, Sladana ^a   Vulić, Jelena ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Cherry pomace; Colour; Cookies; Microencapsulation; Polyphenols; Proteins; Sensory properties

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; FRUIT JUICES; MICROENCAPSULATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; CHERRY POMACE; COOKIES; FRUIT JUICE PROCESSING; FUNCTIONAL CHARACTERISTICS; POLYPHENOLS; SENSORY PROPERTIES; SOUR CHERRY POMACES;

COLOR;

ANTHOCYANIN; POLYPHENOL; SOYBEAN PROTEIN; PLANT EXTRACT; WHEY PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; DEGRADATION KINETICS; FUNCTIONAL COOKIE; FUNCTIONAL FOOD; MICROENCAPSULATION; PLANT PRODUCT; PRODUCT DEVELOPMENT; SOUR CHERRY; SOUR CHERRY POMACE; STORAGE; WHEAT FLOUR; WHEY; ANALYSIS; BREAD; CHEMISTRY; HUMAN; SWEET CHERRY;

BREAD; HUMANS; PLANT EXTRACTS; POLYPHENOLS; PRUNUS AVIUM; SOYBEAN PROTEINS; WHEY PROTEINS;

EID: 84962291897     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.082     Document Type: Article

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