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Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

  • Published:2015-10 Issue: Volume:184 Page:37-45
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Erkan-Koç Betül,Türkyılmaz Meltem,Yemiş Oktay,Özkan Mehmet

Funder

Ankara University Scientific Research Projects Office

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Modified atmosphere packaging of pomegranate;Artés;Journal of Food Science,2000

2. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food and Chemical Toxicology,2001

3. Removal of selected metal ions from aqueous solutions using chitosan flakes;Bassi;Separation Science and Technology,2000

4. Zur Kenntnis tropischer and subtropischer Früchte und Fruchtsaefte;Benk;Flüssiges Obst,1971

5. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods;Bordenave;Food & Function,2014
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