Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

LWT

Volumn 57, Issue 1, 2014, Pages 223-229

  Ferreira Zielinski, Acácio Antonio ^a,b   Alberti, Aline ^b   Maia Braga, Cíntia ^a   Marques da Silva, Karolline ^a   Giovanetti Canteri, Maria Helene ^c   Igarashi Mafra, Luciana ^b   Granato, Daniel ^a   Nogueira, Alessandro ^a   Wosiacki, Gilvan ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Malus domestica Borkh; Pectolytic enzyme; Polyphenol

Indexed keywords

ANTIOXIDANTS; CLUSTER ANALYSIS; FRUIT JUICES; FRUITS; HIERARCHICAL SYSTEMS; PHENOLS;

ANTIOXIDANT POWER; CHEMOMETRICES; ENZYMATIC PREPARATION; MALUS DOMESTICA BORKH; PECTOLYTIC ENZYMES; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; POLYPHENOLS; RIPENING STAGES; SUPREMUM;

PRINCIPAL COMPONENT ANALYSIS;

MALUS X DOMESTICA;

EID: 84894237298     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.029     Document Type: Article

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