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5. Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response S

Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response S

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：hanyandai

【摘 要】

：

Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using

【作 者】

：

H. P. Vasantha Rupasinghe Ajit 

【机 构】

：

TreeFruitBio-productResearchProgram

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2010年2期

【关键词】

：

APPLE SNACK Bioactive FORTIFICATION Response Surface Methodology Texture Vacuum 

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Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pres

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