Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
Тип публикации: Journal Article
Дата публикации: 2019-05-22
SCImago Q1
Tоп 10% SCImago
WOS Q1
БС1
SJR: 1.206
CiteScore: 9.5
Impact factor: 6.7
ISSN: 00218561, 15205118
PubMed ID:
31117489
General Chemistry
General Agricultural and Biological Sciences
Краткое описание
Wood extracts are one of the most important natural sources of industrially obtained tannins. Their use in the food industry could be one of the biggest (most important) recent innovations in food science as a result of their multiple (many) possible applications. The use of tannin wood extracts (TWEs) as additives directly added in foods or in their packaging meets an ever-increasing consumer demand for innovative approaches to sustainability. The latest research is focusing on new ways to include them directly in food, to take advantage of their specific actions to prevent individual pathological conditions. The present review begins with the biology of TWEs and then explores their chemistry, specific sensorial properties, and current application in food production. Moreover, this review is intended to cover recent studies dealing with the potential use of TWEs as a starting point for novel food ingredients.
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ГОСТ
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Molino S. et al. Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry // Journal of Agricultural and Food Chemistry. 2019. Vol. 68. No. 10. pp. 2836-2848.
ГОСТ со всеми авторами (до 50)
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Molino S., Casanova N. A., Rufián-Henares J. Á., Fernandez Miyakawa M. E. Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry // Journal of Agricultural and Food Chemistry. 2019. Vol. 68. No. 10. pp. 2836-2848.
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RIS
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TY - JOUR
DO - 10.1021/acs.jafc.9b00590
UR - https://doi.org/10.1021/acs.jafc.9b00590
TI - Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
T2 - Journal of Agricultural and Food Chemistry
AU - Molino, Silvia
AU - Casanova, Natalia Andrea
AU - Rufián-Henares, José Ángel
AU - Fernandez Miyakawa, Mariano Enrique
PY - 2019
DA - 2019/05/22
PB - American Chemical Society (ACS)
SP - 2836-2848
IS - 10
VL - 68
PMID - 31117489
SN - 0021-8561
SN - 1520-5118
ER -
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BibTex (до 50 авторов)
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@article{2019_Molino,
author = {Silvia Molino and Natalia Andrea Casanova and José Ángel Rufián-Henares and Mariano Enrique Fernandez Miyakawa},
title = {Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry},
journal = {Journal of Agricultural and Food Chemistry},
year = {2019},
volume = {68},
publisher = {American Chemical Society (ACS)},
month = {may},
url = {https://doi.org/10.1021/acs.jafc.9b00590},
number = {10},
pages = {2836--2848},
doi = {10.1021/acs.jafc.9b00590}
}
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MLA
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Molino, Silvia, et al. “Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry.” Journal of Agricultural and Food Chemistry, vol. 68, no. 10, May. 2019, pp. 2836-2848. https://doi.org/10.1021/acs.jafc.9b00590.
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