Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)-Reference-Cited by-同舟云学术

Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

Published:2015-04-06 Issue:5 Volume:80 Page:E1005-E1011
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Inarejos-García A.M.¹,Mancebo-Campos V.¹,Cañizares P.²,Llanos J.²

Affiliation:

1. Research and Development Dept. of Dulcinea Nutrición SL; Puertollano Spain

2. Chemical Engineering Dept; Univ. of Castilla-La Mancha; Edificio Enrique Costa Novella, Campus Univ. s/n Ciudad Real 13005 Spain

Publisher

Wiley

Subject

Food Science

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3. AFNOR 1999 Dénombrement des microorganisms par comptage des colonies obtenues à 30°C

4. Vitamin C, (reduced ascorbic acid) in ready to-feed milk based infant formula 2, 6-dichloroindophenol titrimetric method;AOAC;Assn. of Official Analytical Chemists, Official Methods of Analysis,1990

5. Viscoelastic and thermal characteristics of vegetable puree-based baby foods;Ahmed;J Food Process Eng,2006

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