Effect of Extraction Methods on the Quality of Pomegranate Juice and Physiological Activity
Author:
Affiliation:
1. Food Research Center, Angel Co., Ltd.
2. Department of Pharmaceutical Engineering, Silla University
Funder
Angel Co.
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-02-03.pdf
Reference41 articles.
1. Angiotensin I Converting Enzyme Inhibitory Effects of Gelatin Hydrolysates Prepared from Tilapia mossambica Scales by Hot Water and Enzymatic Extraction
2. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation
3. Effect of in vitro gastric and pancreatic digestion on antioxidant potential of fruit juices
4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
5. Quality Changes of Fresh Vegetable and Fruit Juice by Various Juicers
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1. Evaluation of the Biological Activities of Different Parts of Dragon Fruit;Journal of the Korean Society of Food Science and Nutrition;2022-11-30
2. Effect of commercial pomegranate drink on the tooth enamel surface;Journal of Korean Academy of Oral Health;2021-12-30
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