Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L.

被引：0

作者：

Salanta, Liana-Claudia ^{[1
]}

Tofana, Maria ^{[1
]}

Socaci, Sonia ^{[1
]}

Pop, Carmen ^{[1
]}

Pop, Anamaria ^{[1
]}

Nagy, Melinda ^{[1
]}

机构：

[1] Univ Agr Sci & Vet Med, Fac Food Sci & Technol, Cluj Napoca, Romania

来源：

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 73卷 / 01期

关键词：

pepper sauce; Allium ursinum L; antioxidant capacity; physicochemical characteristics;

D O I：

10.15835/buasvmcn-fst:11979

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years there has been an increased interest in the use of natural compounds, and questions concerning the safety of synthetic compounds have encouraged more detailed studies of plant resources. Given the multitude of bioactive compounds in A. ursinum, this research aims to assess the addition of this plant in pepper sauce and to establish the physicochemical and antioxidant capacity of the product.

引用

页码：53 / 54

页数：2

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