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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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 5 vom: 05. Juli, Seite 448-456
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| Auteur principal: |
Moreno, Jorge
(Auteur) |
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| Autres auteurs: |
Echeverria, Julian,
Silva, Andrea,
Escudero, Andrea,
Petzold, Guillermo,
Mella, Karla,
Escudero, Carlos |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2017
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
L-arginine
Vacuum impregnation
apple snack
enriches
ohmic heating
Arginine
94ZLA3W45F |
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