Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Journal of food science

Volumn 81, Issue 7, 2016, Pages C1622-C1628

  Segovia Gómez, Francisco ^a   Almajano Pablos, María Pilar ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

antioxidant; emulsion; muffins; pineapple; waste

Indexed keywords

ANTIOXIDANT; EMULSION; INDUSTRIAL WASTE; PEROXIDE; PLANT EXTRACT; POLYPHENOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANANAS; BREAD; CHEMISTRY; EMULSION; FOOD PRESERVATION; FRUIT; HUMAN; INDUSTRIAL WASTE; METABOLISM; OXIDATION REDUCTION REACTION; PROCEDURES;

ANANAS; ANTIOXIDANTS; BREAD; EMULSIONS; FOOD PRESERVATION; FRUIT; HUMANS; INDUSTRIAL WASTE; OXIDATION-REDUCTION; PEROXIDES; PLANT EXTRACTS; POLYPHENOLS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84977514494     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13341     Document Type: Article

References (47)