In vitro release kinetics of pine bark extract enriched orange juice and the shelf stability

Purpose - This paper seeks to demonstrate a functional beverage incorporating pine bark which is an unutilized forestry waste, determine in vitro release kinetics of enriched beverages, and antioxidant activities, besides assessing their shelf stabilities.Design methodology approach - Orange juice w...

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Veröffentlicht in:	British food journal (1966) 2010-01, Vol.112 (10), p.1063-1076
Hauptverfasser:	Yesil Celiktas, Ozlem, Isleten, Muge, Vardar-Sukan, Fazilet, Oyku Cetin, E
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Acids Antioxidants Ascorbic acid Bark Beverages Cellulose acetate Chemical kinetics Consumers Food products Food science Forest products Forestry wastes Fruit juices Fruits Functional foods & nutraceuticals In vitro testing Juices Kinetics Oranges Phenols Pine Plant extracts Polyphenols Questionnaires Studies Vitamins
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