Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

Journal of the Science of Food and Agriculture

Volumn 91, Issue 6, 2011, Pages 1096-1102

  Rababah, Taha M ^a   Al Mahasneh, Majdi A ^a   Kilani, Isra ^a   Yang, Wade ^b   Alhamad, Mohammad N ^a   Ereifej, Khalil ^a   Al u'datt, Muhammad ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Anthocyanins; Antioxidant; Fruit jams; Phenolics; Storage

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3-O-GLUCOSIDE; GLUCOSIDE; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; FOOD HANDLING; FOOD PRESERVATION; FRUIT; PH; PRUNUS; STRAWBERRY;

ANTHOCYANINS; ANTIOXIDANTS; CONDIMENTS; FOOD HANDLING; FOOD PRESERVATION; FRAGARIA; FRUIT; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; PHENOLS; PRUNUS;

FRAGARIA X ANANASSA; PRUNUS ARMENIACA;

EID: 79952772060     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4289     Document Type: Article

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