Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 191-197

  Blanda, Giampaolo ^a   Cerretani, Lorenzo ^a   Bendini, Alessandra ^a   Cardinali, Andrea ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Freezing; Nectarine; Phenols; Sensory evaluation; Vacuum impregnation

Indexed keywords

CONSUMER PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; VACUUM APPLICATIONS;

ANTIOXIDANT CAPACITY; SENSORY EVALUATION;

FRUITS;

PRUNUS; PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 41749084347     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0709-6     Document Type: Article

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