Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour-Reference-Cited by-同舟云学术

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour

Published:2019-01-28 Issue:4 Volume:54 Page:1215-1224
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Abreu Joel¹,Quintino Iago²,Pascoal Gabriela¹,Postingher Bruna³,Cadena Rafael¹²,Teodoro Anderson¹^ORCID

Affiliation:

1. Nutrition Biochemistry Core, Laboratory of Functional Foods Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil

2. Department of Fundamental Nutrition Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil

3. Nutrition Course College Cenecista Bento Gonçalves Street Arlindo Franklin Barbosa, 460, São Roque Bento Gonçalves RS Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14100

Reference56 articles.

1. INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

2. Functional capacity of flour obtained from residues of fruit and vegetables;Andrade R.M.S.;International Food Research Journal,2014

3. Physicochemical and organoleptic properties of cookies incorporated with legume flour;Aziah A.A.N.;International Food Research Journal,2012

4. Genetic and Environmental Impacts on the Biosynthesis of Anthocyanins in Grapes

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