Comparison of two jam making methods to preserve the quality of colored carrots

LWT

Volumn 53, Issue 2, 2013, Pages 547-554

  Renna, Massimiliano ^a,b   Pace, Bernardo ^a   Cefola, Maria ^a   Santamaria, Pietro ^b   Serio, Francesco ^a   Gonnella, Maria ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidant activity; Mild method; Principal component analysis; Sensory analysis; Total phenols

Indexed keywords

ANTIOXIDANTS; PHENOLS; POTASSIUM; PRINCIPAL COMPONENT ANALYSIS; VEGETABLES;

ANTIOXIDANT ACTIVITIES; COLOR DIFFERENCE; COOKING TIME; LANDRACES; MILD METHOD; OVERALL ACCEPTABILITY; OVERALL QUALITY; PRINCIPAL-COMPONENT ANALYSIS; TOTAL PHENOLS;

SENSORY ANALYSIS;

DAUCUS CAROTA;

EID: 84878111965     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.018     Document Type: Article

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