Antioxidant activity and consumer acceptance of grape seed flour-containing food products

Author:

Rosales Soto Maria U.,Brown Kelsie,Ross Carolyn F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference47 articles.

1. Determination of antioxidant activity in wine byproducts and its correlation with polyphenolic content;Alonso;Journal of Agricultural and Food Chemistry,2002

2. America’s Test Kitchen 2010 Pancake mixes http://www.cookscountry.com/tasting/overview.asp?did=735

3. Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts;Ares;Food Research International,2009

4. Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract;Bucić-Kojić;International Journal of Food Science and Technology,2009

5. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: relationship with acoustical determinations;Chauvin;Journal of Texture Studies,2008

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