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Seabuckthorn (Hippophae rhamnoides Lin.) berries: harnessing the potential for processing.

Chauhan, A. S. and Rekha, M. N. and Ramteke, R. S. and Eipeson, W. E. (2003) Seabuckthorn (Hippophae rhamnoides Lin.) berries: harnessing the potential for processing. Journal of Food Science and Technology, 40 (4). pp. 349-356.

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Abstract

Sea buckthorn is a rich source of vitamin C, carotenoids and other nutrients. Despite being acidic, sea buckthorn berries have potential for being used in a wide variety of processed foods such as fruit juice beverages, squash, syrups, jams, jellies and beers. Harnessing the potential of sea buckthorn is discussed, with particular reference to: production, harvesting and distribution of sea buckthorn; chemical composition and nutraceutical values; aroma compounds; pigments; flavonoids, flavans and flavolans; and processing sea buckthorn berries to produce specific food products.

Item Type: Article
Uncontrolled Keywords: FRUITS-SPECIFIC; PROCESSING-; SEA-BUCKTHORN
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 05:52
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7553

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