Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 38, 2012, Pages 9642-9648

  Gao, Qing Han ^a   Wu, Chun Sen ^b   Wang, Min ^a   Xu, Bian Na ^a   Du, Li Juan ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Tocopherol; carotene; drying methods; fresh jujube; organic acids; phenolics; sugars

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; DRYING METHODS; DRYING TREATMENT; EPICATECHIN; FOOD INDUSTRIES; FRESH JUJUBE; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; PHENOLICS; PROCESSING TIME; PROTOCATECHUIC ACID; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT;

AGENTS; DRYING; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LOW TEMPERATURE DRYING; ORGANIC ACIDS; SUGARS;

PHENOLS;

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; CARBOHYDRATE; CATECHIN; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PROTOCATECHUIC ACID;

ARTICLE; CHEMISTRY; FOOD HANDLING; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; JUJUBE; METHODOLOGY; MICROWAVE RADIATION;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; BETA CAROTENE; CARBOHYDRATES; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FREEZE DRYING; HYDROXYBENZOATES; MICROWAVES; PHENOLS; ZIZIPHUS;

ZIZIPHUS; ZIZIPHUS JUJUBA;

EID: 84866644778     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3026524     Document Type: Article

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