Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 2, 2014, Pages 194-202

  Surek, Ece ^a   Nilufer Erdil, Dilara ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Antioxidant activity; Nectar; Phenolics; Pomegranate; Processing

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; POLYPHENOL;

ARTICLE; BEVERAGE; CHEMISTRY; FRUIT; LYTHRACEAE; PASTEURIZATION;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FRUIT; PASTEURIZATION; PHENOLS; PLANT EXTRACTS; PLANT PREPARATIONS; POLYPHENOLS; PUNICACEAE;

EID: 84894529349     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.854745     Document Type: Article

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