Changes of radical scavenging activity and polyphenols content during storage of dried apples

International Journal of Food Properties

Volumn 17, Issue 6, 2014, Pages 1317-1331

  Nowacka, Małgorzata ^a   Śledź, Magdalena ^a   Wiktor, Artur ^a   Witrowa Rajchert, Dorota ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Degradation parameters; Dried apples; Polyphenols content; Radical scavenging activity; Storage

Indexed keywords

CURRICULA; ENERGY STORAGE; FRUITS;

DEGRADATION PARAMETER; DRIED APPLES; DRYING PROCESS; FIRST ORDER REACTIONS; HEATING METHOD; POLYPHENOLS; RADICAL SCAVENGING ACTIVITY; RADICAL SCAVENGING CAPACITIES;

INFRARED DRYING;

EID: 84896332334     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.711408     Document Type: Article

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