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Journal:   INTERNATIONAL JOURNAL OF INDUSTRIAL CHEMISTRY (IJIC)   SEPTEMBER 2011 , Volume 2 , Number 3; Page(s) 158 To 171.
 
Paper: 

Chemical And Physical Characteristics Of Several Wild Rose Species Used As Food Or Food Ingredient

 
 
Author(s):  Mabellini Alejandra, Ohaco Elisabeth, Ochoa Monica Roselva, Kesseler Alicia Graciela, Marquez Carlos Alberto, Michelis Antonio De*
 
* CONICET, AER EL BOLSON DEL INTA, MIAG CHUBUT. MARMOL 1950, (8430) EL BOLSON, RIO NEGRO, ARGENTINA
 
Abstract: 
Wild Roses contain high content of some nutrients. They are of interest for the food, cosmetics and health industries. This paper discusses the chemical composition and physical parameters of the various species studied trying to relate compositional trends with specific varieties, as well as the effect of processing conditions on nutrient retention. For that purpose published data is reviewed, experimental values from nutrients content of Rosa eglanteria are obtained and the stability of these nutrients during the drying process is evaluated, in order to provide objective evidence for the analysis of wild roses fruits in the food manufacturing industry. Besides, the products that are mainly obtained from wild roses fruit, particularly that of the Rosa eglanteria would be presented.
 
Keyword(s): IDENTIFICATION, NUTRIENTS CONTENTS, PRODUCTS OF WILD ROSES, STABILITY DURING DRYING, WILD ROSES
 
 
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APA: Copy

MABELLINI, A., & OHACO, E., & OCHOA, M., & KESSELER, A., & MARQUEZ, C., & MICHELIS, A. (2011). CHEMICAL AND PHYSICAL CHARACTERISTICS OF SEVERAL WILD ROSE SPECIES USED AS FOOD OR FOOD INGREDIENT. INTERNATIONAL JOURNAL OF INDUSTRIAL CHEMISTRY (IJIC), 2(3), 158-171. https://www.sid.ir/en/journal/ViewPaper.aspx?id=209124



Vancouver: Copy

MABELLINI ALEJANDRA, OHACO ELISABETH, OCHOA MONICA ROSELVA, KESSELER ALICIA GRACIELA, MARQUEZ CARLOS ALBERTO, MICHELIS ANTONIO DE. CHEMICAL AND PHYSICAL CHARACTERISTICS OF SEVERAL WILD ROSE SPECIES USED AS FOOD OR FOOD INGREDIENT. INTERNATIONAL JOURNAL OF INDUSTRIAL CHEMISTRY (IJIC). 2011 [cited 2022August09];2(3):158-171. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=209124



IEEE: Copy

MABELLINI, A., OHACO, E., OCHOA, M., KESSELER, A., MARQUEZ, C., MICHELIS, A., 2011. CHEMICAL AND PHYSICAL CHARACTERISTICS OF SEVERAL WILD ROSE SPECIES USED AS FOOD OR FOOD INGREDIENT. INTERNATIONAL JOURNAL OF INDUSTRIAL CHEMISTRY (IJIC), [online] 2(3), pp.158-171. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=209124.



 
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