Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2261-2267

  Özşen, Deniz ^a   Erge, Hande Selen ^a  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Colour; Total monomeric anthocyanins; Totalphenolics; Wild strawberry

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DEGRADATION KINETICS; EFFECT OF HEAT TREATMENTS; FIRST ORDER REACTIONS; FIRST-ORDER KINETIC MODELS; INCREASING TEMPERATURES; TOTALPHENOLICS; WILD STRAWBERRIES;

ACTIVATION ENERGY; ANTHOCYANINS; DEGRADATION; FRUITS; KINETICS; REACTION KINETICS; TEMPERATURE;

COLOR;

FRAGARIA; FRAGARIA VESCA; FRAGARIA X ANANASSA;

EID: 84881544368     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0910-x     Document Type: Article

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