The effect of freezing at -18 °C and -70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1814-1820

  Polinati, Renata Madureira ^a   Faller, Ana Luísa Kremer ^a   Fialho, Eliane ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; Ascorbic acid; Freezing; Fruits; Polyphenol

Indexed keywords

ANTIOXIDANT CAPACITY; ASCORBIC ACID; ASCORBIC ACIDS; FRUIT EXTRACTS; LOW TEMPERATURES; ORANGE JUICE; POLYPHENOL CONTENT; POLYPHENOLS; RETENTION RATE; STANDARD SOLUTIONS; STORAGE PERIODS; STORAGE TIME; VITAMIN C;

FREEZING; FRUIT JUICES; KETONES; ORGANIC ACIDS; PHENOLS;

FRUITS;

MALUS X DOMESTICA;

EID: 77956103849     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02333.x     Document Type: Article

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