Ice cream supplemented with grape juice residue as a source of antioxidants

Publisher： John Wiley & Sons Inc

E-ISSN： 1471-0307|71|1|183-189

ISSN： 1364-727x

Source： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol.71, Iss.1, 2018-02, pp. : 183-189

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Predicting Total Acceptance of Ice Cream Using Artificial Neural Network

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1080-1088

John Wiley & Sons Inc

Access to resources Recommend Favorite

Wild Edible Mushrooms as a Natural Source of Phenolics and Antioxidants

By  

JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol. 39, Iss. 2, 2015-04 ,pp. : 148-154

John Wiley & Sons Inc

Access to resources Recommend Favorite

β‐Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1155-1163

John Wiley & Sons Inc

Access to resources Recommend Favorite

Microbial Safety and Shelf Life of UV‐C Treated Freshly Squeezed White Grape Juice

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 8, 2015-08 ,pp. : M1831-M1841

John Wiley & Sons Inc

Access to resources Recommend Favorite

Separation, purification of anthocyanin and vitis linn polysaccharide from grape juice by the two‐step extraction and dialysis

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite