Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation (vol 60, pg 1, 2009)

被引：2

|

作者：

Orak, H. Huelya

机构：

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2009年 / 60卷 / 03期

关键词：

D O I：

10.1080/09637480902770813

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：266 / 266

页数：1

相关论文

共 4 条

[1] Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation
Orak, H. Huelya
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 (01) : 1 - 11
[2] Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate
Shima Yousefi
Zahra Emam-Djomeh
Sayed Mohammad Ali Mousavi
Gholam Reza Askari
Food and Bioprocess Technology, 2012, 5 : 1328 - 1339
[3] Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate
Yousefi, Shima
Emam-Djomeh, Zahra
Mousavi, Sayed Mohammad Ali
Askari, Gholam Reza
FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (04) : 1328 - 1339
[4] Evaluation of the in vitro α-amylase inhibitory, antiglycation, and antioxidant properties of Punica granatum L. (pomegranate) fruit peel acetone extract and its effect on glucose uptake and oxidative stress in hepatocytes (vol 44, e13175, 2020)
Chukwuma, Chika I.
Mashele, S. S.
Akuru, E. A.
JOURNAL OF FOOD BIOCHEMISTRY, 2020, 44 (08)