Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology

Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 5 vom: 05. Juli, Seite 448-456
1. Verfasser:	Moreno, Jorge (VerfasserIn)
Weitere Verfasser:	Echeverria, Julian, Silva, Andrea, Escudero, Andrea, Petzold, Guillermo, Mella, Karla, Escudero, Carlos
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article L-arginine Vacuum impregnation apple snack enriches ohmic heating Arginine 94ZLA3W45F