Rowett Institute Of Nutrition & Health (Department)
Permanent URI for this communityhttps://hdl.handle.net/2164/648
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Item Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate(2018-07) Ranawana, Viren; Moynihan, Emma; Campbell, Fiona; Duthie, Garry; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes(2016-12-01) Raikos, Vasileios; McDonagh, Angela; Ranawana, Viren; Duthie, Garry; University of Aberdeen.Rowett InstituteItem Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health(2013) Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy; University of Aberdeen.Rowett InstituteItem Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient(2016-03-14) Ranawana, Viren; Raikos, Vassilios; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; University of Aberdeen.Rowett Institute