Functional properties of pomegranate fruit parts: influence of packaging systems and storage time

Journal of Food Measurement and Characterization

Volumn 11, Issue 4, 2017, Pages 2233-2246

  Mphahlele, Rebogile R ^a   Fawole, Olaniyi A ^a   Makunga, Nokwanda P ^a   Linus Opara, Umezuruike ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Fatty acids; Gram positive bacteria; Pomegranate peel; Rutin; Seed oil; Total phenolic

Indexed keywords

ALCOHOLS; BACTERIA; FATTY ACIDS; FRUITS; OILS AND FATS; PACKAGING MACHINES; PLANTS (BOTANY);

ANTI-TYROSINASE ACTIVITIES; FATTY ACID COMPOSITION; FUNCTIONAL PROPERTIES; GRAM-POSITIVE BACTERIUM; PHARMACEUTICAL INDUSTRY; RUTIN; SEED OIL; TOTAL PHENOLIC;

FOOD STORAGE;

EID: 85026804521     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-017-9608-0     Document Type: Article

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