Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 589-595

  Lavelli, Vera ^a   Corey, Mark ^b   Kerr, William ^b   Vantaggi, Claudia ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Anti glycation activity; Apple; Green tea; Intermediate moisture foods; Radical scavenging activity

Indexed keywords

APPLE; GLYCATION; GREEN TEA; INTERMEDIATE MOISTURE FOODS; RADICAL SCAVENGING ACTIVITY;

BLANCHING; DYES; FREE RADICALS; KETONES; MOISTURE; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); REACTION INTERMEDIATES;

FRUITS;

ASCORBIC ACID; CHALCONE DERIVATIVE; CHLOROGENIC ACID; DIHYDROCHALCONE DERIVATIVE; FLAVAN 3 OL DERIVATIVE; FLAVANOL DERIVATIVE; GREEN TEA EXTRACT; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

APPLE; ARTICLE; FOOD COLOR; FRUIT STORAGE; GLYCATION; MOISTURE; SHELF LIFE; WATER AVAILABILITY;

MALUS X DOMESTICA;

EID: 79952314250     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.047     Document Type: Article

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