Impact of drying processes on properties of polyphenol‐enriched maple sugar powders-Reference-Cited by-同舟云学术

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Published:2019-08-30 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bhatta Sagar¹²^ORCID,Ratti Cristina¹³,Stevanovic Tatjana¹²

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF)Laval University Quebec City Québec Canada

2. Renewable Materials Research Center (CRMR)Laval University Quebec City Québec Canada

3. Department of Soil Science and Agri‐Food EngineeringLaval University Quebec City Québec Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13239

Reference48 articles.

1. Agriculture and Agri‐food Canada. (2018). Statistical overview of the Canadian maple industry 2017. Retrieved fromhttp://www.agr.gc.ca/resources/prod/doc/pdf/st_ovrv_maple_2017-eng.pdf

2. In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management

3. Use of plants for food and medicine by Native Peoples of eastern Canada

4. The Chemical Composition of Maple Syrup

5. Introduction to food powders

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