Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk-Reference-Cited by-同舟云学术

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Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Published:2015-12 Issue: Volume:166 Page:55-63
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Marsanasco Marina,Márquez Andrés L.,Wagner Jorge R.,Chiaramoni Nadia S.,Alonso Silvia del V.

Funder

Universidad Nacional de Quilmes

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. La evaluación sensorial de los alimentos en la teoría y la práctica;Anzaldúa-Morales,1994

2. Tocopherols and tocotrienols in membranes: a critical review;Atkinson;Free Radical Biol. Med.,2008

3. Delay of preterm delivery in sheep by omega-3 long-chain polyunsaturates;Baguma-Nibasheka;Biol. Reprod.,1999

4. Folic acid supplements and fortification affect the risk for neural tube defects, vascular disease and cancer: evolving science;Bailey;J. Nutr.,2003

5. Model membranes;Bangham;Chem. Phys. Lipids,1972

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