FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS-Reference-Cited by-同舟云学术

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FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

Published:2012-01-09 Issue:2 Volume:35 Page:93-107
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

KEENAN DEREK F.,BRUNTON NIGEL P.,GORMLEY RONAN,BUTLER FRANCIS

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00431.x/fullpdf

Reference55 articles.

1. AOAC 1990 Moisture in dried fruits 15 912

2. AOAC 1995 7 9

3. BORD BIA 2007 National apple orchards census 2007 http://www.bordbia.ie/industryinfo/publications/bbreports/HorticultureCensuses/Apple%20Census%202007%20report.pdf

4. BRITISH NUTRITION FOUNDATION 2009 Dietary fibre http://www.nutrition.org.uk/nutritionscience/nutrients/dietary-fibre

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1. Diet-induced disorders in rats are more efficiently attenuated by initial rather than delayed supplementation with polyphenol-rich berry fibres;Journal of Functional Foods;2016-04

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