Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 2071-2077

  Amaro, Luís F ^a   Soares, M Teresa ^a   Pinho, Carina ^a   Almeida, Isabel F ^a   Pinho, Olívia ^a   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Anthocyanins; Processing; Radical scavenging activity; Storage conditions; Strawberry jams

Indexed keywords

ANTHOCYANIN CONTENT; ANTHOCYANIN PROFILES; ANTI-OXIDANT ACTIVITIES; PROCESSING METHOD; RADICAL SCAVENGING ACTIVITY; STORAGE CONDITION; STORAGE TEMPERATURES; STRAWBERRY JAMS;

FRUITS; INDUSTRY; PROCESSING;

ANTHOCYANINS;

FRAGARIA X ANANASSA;

EID: 84884208447     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12188     Document Type: Article

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