Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract

Food and Bioprocess Technology

Volumn 10, Issue 2, 2017, Pages 379-393

  Kazemi, Milad ^a   Karim, Roselina ^a   Mirhosseini, Hamed ^a   Hamid, Azizah Abdul ^a   Tamnak, Sahar ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; Fortification; Phenolic compounds; Pomegranate peel extract; White salted noodle; Yellow alkaline noodle

Indexed keywords

ALKALINITY; ANTIOXIDANTS; FREE RADICALS; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; FORTIFICATION; PHENOLIC COMPOUNDS; POMEGRANATE PEEL EXTRACT; WHITE SALTED NOODLES; YELLOW ALKALINE NOODLE;

PLANTS (BOTANY);

EID: 84995527322     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1825-8     Document Type: Article

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