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Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.

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第一作者： Vera,Lavelli

第一单位： DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy. Electronic address: vera.lavelli@unimi.it.

作者： Vera,Lavelli ^[1] ; P S C,Sri Harsha ^[2] ; Luisa,Torri ^[3] ; Giuseppe,Zeppa ^[4]

作者单位： DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy. Electronic address: vera.lavelli@unimi.it. ^[1] DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy. ^[2] University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy. ^[3] DISAFA - Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, 10095 Grugliasco, Italy. ^[4]

关键词 Grape skins In vitro anti-glycation activity Liking Reducing capacity Tomato

主题词食品处理和加工(Food Handling);食品, 强化(Food, Fortified);水果(Fruit);粒子大小(Particle Size);质量控制(Quality Control);葡萄属(Vitis);废弃物(Waste Products)

DOI 10.1016/j.foodchem.2013.11.103

PMID 24444921

发布时间 2022-12-07

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准确一般字义偏差语意偏离译文作用小提交