Effect of Jam processing and storage on phytochemicals and physiochemical properties of cherry at different temperatures

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 247-254

  Rababah, Taha M ^a   Al U'Datt, Muhammad ^a   Al Mahasneh, Majdi ^a   Yang, Wade ^b   Feng, Hao ^c   Ereifej, Khalil ^a   Kilani, Isra ^a   Ishmais, Majdi Abu ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF FLORIDA   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATION; FOOD PROCESSING;

ANTI-OXIDANT ACTIVITIES; BIOCHEMICAL REACTIONS; COLOR MEASUREMENTS; PHYSIO-CHEMICAL PROPERTIES; PHYTOCHEMICALS; TEMPERATURE CHANGES; TOTAL COLOR DIFFERENCE; TOTAL PHENOLICS;

ANTHOCYANINS;

EID: 84897958803     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00770.x     Document Type: Article

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