Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 808-816

  Tagliazucchi, Davide ^a   Verzelloni, Elena ^a   Helal, Ahmed ^a,b   Conte, Angela ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b DAMANHOUR UNIVERSITY   (Egypt)

Author keywords

5 Hydroxymethylfurfural; Anthocyanins; Antioxidant activity; Cooking; Phenolic acids; Sugar degradation; Traditional balsamic vinegar

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ANTI-OXIDANT ACTIVITIES; BALSAMIC VINEGARS; CHEMICAL COMPONENT; HYDROXYMETHYLFURFURAL; PHENOLIC ACIDS; POINT OF VIEWS; PRODUCTION OF;

ACETIC ACID; ANTHOCYANINS; COOKING; ORGANIC ACIDS;

FRUITS;

VITACEAE;

EID: 84874969305     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12031     Document Type: Article

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