Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple Purée

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1674-1682

  Loncaric, Ante ^a   Dugalic, Krunoslav ^b   Mihaljevic, Ines ^b   Jakobek, Lidija ^a   Pilizota, Vlasta ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b AGRICULTURAL INSTITUTE OSIJEK   (Croatia)

Author keywords

antioxidative activity; freeze drying; freezing; polyphenol preservation; storage; sugar addition

Indexed keywords

ANTIOXIDANT; CARBOHYDRATE; FOOD ADDITIVE; POLYPHENOL;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FREEZE DRYING; FRUIT; MALUS;

ANTIOXIDANTS; CARBOHYDRATES; FOOD ADDITIVES; FOOD PRESERVATION; FREEZE DRYING; FRUIT; MALUS; POLYPHENOLS;

DRYING; ENERGY STORAGE; FOOD STORAGE; FREEZING; FRUITS; LOW TEMPERATURE DRYING;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; APPLE POLYPHENOL; FREEZE DRIED SAMPLES; FREEZE DRYING; POLYPHENOL CONTENT; POLYPHENOL PROFILES; POLYPHENOLS;

ANTIOXIDANTS;

MALUS X DOMESTICA;

EID: 84894433106     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405003u     Document Type: Article

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