Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

Bijan Mirab; Hassan Ahmadi Gavlighi; Roghayeh Amini Sarteshnizi; Mohammad Hossein Azizi; Chibuike C. Udenigwe

doi:10.1016/j.lwt.2020.109973

Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

Bijan Mirab, Hassan Ahmadi Gavlighi, Roghayeh Amini Sarteshnizi, Mohammad Hossein Azizi, Chibuike C. Udenigwe

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	109973
Journal	LWT - Food Science and Technology
Volume	134
DOIs	https://doi.org/10.1016/j.lwt.2020.109973
Publication status	Published - Dec 2020
Externally published	Yes

ASJC Scopus Subject Areas

Food Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.lwt.2020.109973

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Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. / Mirab, Bijan; Ahmadi Gavlighi, Hassan; Amini Sarteshnizi, Roghayeh et al.
In: LWT - Food Science and Technology, Vol. 134, 109973, 12.2020.

Research output: Contribution to journal › Article › peer-review

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title = "Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability",

author = "Bijan Mirab and {Ahmadi Gavlighi}, Hassan and {Amini Sarteshnizi}, Roghayeh and Azizi, {Mohammad Hossein} and {C. Udenigwe}, Chibuike",

note = "Funding Information: We gratefully acknowledge the financial support of the Tarbiat Modares University Research Council and the Iran National Science Foundation (Project NO. 94006917) for their financial support. We thank Professor Joe M Regenstein for his valuable comments, and careful review of the manuscript. Funding Information: We gratefully acknowledge the financial support of the Tarbiat Modares University Research Council and the Iran National Science Foundation (Project NO. 94006917 ) for their financial support. We thank Professor Joe M Regenstein for his valuable comments, and careful review of the manuscript. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

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journal = "LWT - Food Science and Technology",

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AU - Amini Sarteshnizi, Roghayeh

AU - Azizi, Mohammad Hossein

AU - C. Udenigwe, Chibuike

N1 - Funding Information: We gratefully acknowledge the financial support of the Tarbiat Modares University Research Council and the Iran National Science Foundation (Project NO. 94006917) for their financial support. We thank Professor Joe M Regenstein for his valuable comments, and careful review of the manuscript. Funding Information: We gratefully acknowledge the financial support of the Tarbiat Modares University Research Council and the Iran National Science Foundation (Project NO. 94006917 ) for their financial support. We thank Professor Joe M Regenstein for his valuable comments, and careful review of the manuscript. Publisher Copyright: © 2020 Elsevier Ltd

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JO - LWT - Food Science and Technology

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Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

ASJC Scopus Subject Areas

UN SDGs

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