Characterisation of Aronia powders obtained by different drying processes

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2858-2863

  Horszwald, Anna ^a   Julien, Heritier ^b   Andlauer, Wilfried ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b UNIVERSITY OF APPLIED SCIENCES WESTERN SWITZERLAND   (Switzerland)

Author keywords

Antioxidant capacity; Aronia; Drying; High temperature drying; Low temperature drying; Polyphenolic compounds; Powder; Processing

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; FRUITS; LOW TEMPERATURE DRYING; POLYPHENOLIC COMPOUNDS; POWDERS; PROCESSING; PRODUCT DESIGN; SPRAY DRYING; TEMPERATURE;

ANTIOXIDANT CAPACITY; ARONIA; BIOACTIVE COMPOUNDS; HIGH TEMPERATURE DRYING; PREPARATION PROCESS; PROANTHOCYANIDINS; QUALITY PARAMETERS; TOTAL POLYPHENOLS;

DRYING;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; FLAVONOID; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARONIA; ARTICLE; CHEMOLUMINESCENCE; FOOD COLOR; FREEZE DRYING; FRUIT; FRUIT JUICE; POWDER; PRESSURE; SPRAY DRYING; TEMPERATURE; WATER CONTENT;

ARONIA;

EID: 84879194948     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.103     Document Type: Article

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