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Antioxidative properties of commercial fruit preparations and stability of bilberry and black currant extracts in milk products

Author
SKREDE, G1 ; LARSEN, V. Bryhn1 ; AABY, K1 ; JØRGENSEN, A. Skivik1 ; BIRKELAND, S.-E2
[1] Matforsk, Norwegian Food Research Inst., Osloveien 1, 1430 Aas, Norway
[2] TINE Norway, TINE Research and Development, Oslo, Norway
Source

Journal of food science. 2004, Vol 69, Num 9, pp S351-S356 ; ref : 25 ref

CODEN
JFDSAZ
ISSN
0022-1147
Scientific domain
Food science technology
Publisher
Institute of Food Technologists, Chicago, IL
Publication country
United States
Document type
Article
Language
English
Author keyword
ARP ORAC ana storage period naa no consistent effet. antioxidant capacity fruit preparation milk mumination
Keyword (fr)
Antioxydant Cassis Conservation aliment Entreposage Extrait Fruit Lait Propriété Préparation Qualité Stabilité Produit laitier
Keyword (en)
Antioxidant Blackcurrant Food preservation Warehousing Extract Fruit Milk Properties Preparation Quality Stability Dairy product
Keyword (es)
Antioxidante Casis Conservación alimento Almacenamiento Extracto Fruto Leche Propiedad Preparación Calidad Estabilidad Producto lácteo
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16337341

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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